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Post by emseypop on Jul 14, 2008 9:57:34 GMT 1
I quite fancy pickling my gherkins, I only have enough for one jar really.  I'm not sure how to go about it. Has anyone done any pickling before any tips? |
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Post by Sleepy on Jul 14, 2008 10:04:11 GMT 1
I quite fancy pickling my gherkins, I only have enough for one jar really. I'm not sure how to go about it. Has anyone done any pickling before any tips? I have pickled my own gerkins, mushrooms, tomatoes and onions. However that was a long time ago, so here is an Internet recipe I found for you: 0.5kg/1lb gherkin cucmbers brine 1 teaspn whole allspice 1 teaspn black peppercorns 2 cloves 1 blade mace 600ml/1 pint vinegar Soak the gherkins in brine for 3 days. Drain well and pack carefully in a jar. Add the spices to the vinegar and boil for 10 mins. Pour the vinegar over the gherkins, cover tightly and leave in a warm place for 24 hours. Strain the vinegar, boil it up and pour it over the gherkins; cover and leave for another 24 hours, repeating this process until the ghrerkins are a good green. Pack in wide-necked bottles, cover with vinegar, adding more if required, cork and store. (Good Housekeeping Cookery Encyclopedia, Treasure Press) |
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Post by emseypop on Jul 14, 2008 10:28:39 GMT 1
That sounds yummy sleepy, the cloves and the peppercorns will add great flavour and i've never seen gherkins like that for sale in the shops. Do you think it would be ok to slice the gherkins so I can make them go a bit further? Pickled mushrooms, I'll have to look into that OH would love them i'm sure.  |
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Post by Sleepy on Jul 14, 2008 10:33:02 GMT 1
That sounds yummy sleepy, the cloves and the peppercorns will add great flavour and i've never seen gherkins like that for sale in the shops. Do you think it would be ok to slice the gherkins so I can make them go a bit further? Pickled mushrooms, I'll have to look into that OH would love them i'm sure. I pickled my mushrooms in brine rather than vinegar. There is a similar method which is Polish for gerkins, but I don't know it. Toms too actually. Re the recipe I posted, I would pack them in dry salt over night rather than brine - it will lead to a crisper gerkin. You may have to change the salt and do it over 2 days as they are quite moisture filled. That's what I do with my picked onions. |
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Post by emseypop on Jul 14, 2008 10:33:54 GMT 1
brine, is that 1/2 cup of salt and 4 cups of vinegar?  |
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Post by Sleepy on Jul 14, 2008 10:43:03 GMT 1
brine, is that 1/2 cup of salt and 4 cups of vinegar? Brine is just salt water - no vinegar in it. That's why the sea is called the briney (the salty sea) The vinegar comes later in that recipe. The brine is used to extract the moisture from the gerkins/onions/etc. As I said, use dry salt rather than brine. But if you prefer to use brine add as much salt as the water will take before it stops disolving. It will then be a saturated solution: antoine.frostburg.edu/chem/senese/101/reactions/slides/sld003.htm |
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Post by emseypop on Jul 14, 2008 10:44:39 GMT 1
Ahhh dry salt, ok I'll do it like that then |
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Post by 4pygmies on Jul 14, 2008 17:30:11 GMT 1
Actually it's very easy to pickle lots of things, Emsey. My OH manages to pickle himself every evenng on a bottle of wine and a couple of pints down the pub......................I hadn't thought of the salt route.....should I nail him in a box of salt to make sure he stays in there long enough?? |
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Post by roan on Jul 14, 2008 20:32:14 GMT 1
I have done pickled gerkhins and my recipe says to place them in brine with layers of grape vine leaves. If you have access to a grape vine that is!
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Post by emseypop on Jul 18, 2008 12:55:42 GMT 1
I have done pickled gerkhins and my recipe says to place them in brine with layers of grape vine leaves. If you have access to a grape vine that is! 'fraid not Roan. Has anybody tried the sarsons distilled and spiced pickling vinegar? It says you don't have to boil it or add spices? I'm tempted, but would the flavour be as good? Its seems too easy  |
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Post by Sleepy on Jul 18, 2008 13:36:45 GMT 1
I have done pickled gerkhins and my recipe says to place them in brine with layers of grape vine leaves. If you have access to a grape vine that is! 'fraid not Roan. Has anybody tried the sarsons distilled and spiced pickling vinegar? It says you don't have to boil it or add spices? I'm tempted, but would the flavour be as good? Its seems too easy I have. It's alright, but you don't have the control over the flavours. Saves stinking the house out though. |
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