Pickled gherkins 

Since years I have wanted to pickle my own gherkins, but never got around to it. Last week when the thermometer reached 35 degrees I eventually did it!

20 small firm pickling gherkins

5-6 750ml jars

for the brine:

500ml vinegar (10%)

2,5l water

1 handful salt

250g sugar

spices for each jar:

1-2 tsp yellow mustard seeds

1 medium onion, cut in quarters or sliced

1 dill flower

2-3 tbsp dill finely chopped

6 pepper corns

2  whole allspice

1/4 bay leaf

Heat the ingredients for the brine in a big pot and bring to the boil. Set aside and cool completely.

Wash the gherkins with cold water using a soft brush to clean them well. Dry them and pack the gherkins tightly into the jars. Add the spices to each of the jars and pour the cold brine over. The liquid must cover the gherkins. Screw the lids on. Take a very big pot which can hold all the jars. Place a kitchen towel at the bottom, arrange all the jars in the pot standing upright. Now fill cold water into the pot until the water reaches half way up the bottom row of glasses. Bring to a rolling boil and cook for 10-15 minutes. Store in a cool place and let them marinate for 6 weeks before eating them.