Often served with salt beef, these gherkins or cucumbers are simple to prepare but take a couple of days for the flavour to develop.
6 small pickling cucumbers
75 ml (5 tbsp) white wine vinegar
475 ml (16 fl oz) 2 cups cold water
15 ml (1 tbsp) salt
10 ml (2 tsp) sugar
10 black peppercorns
1 garlic clove
1 bunch fresh dill (optional)
75 ml (5 tbsp) white wine vinegar
475 ml (16 fl oz) 2 cups cold water
15 ml (1 tbsp) salt
10 ml (2 tsp) sugar
10 black peppercorns
1 garlic clove
1 bunch fresh dill (optional)
method
1. You will need a large lidded jar or an oblong non-metallic container with a tightly fitting lid. Cut each cucumber lengthways into six spears.
2. Mix together the wine vinegar, water, salt and sugar. Crush a few of the peppercorns and leave the rest whole. Add them to the liquid. Cut the garlic clove in half.
3. Arrange the cucumber spears in the jar or container, pour over the pickling liquid and add the garlic. Put in a few sprigs of dill if using. Make sure they are completely submerged. .
4. Leave the cucumbers, covered, in the fridge for at least two days. To serve, lift them out and discard the garlic, dill and peppercorns. Store any uneaten cucumbers in their pickling liquid in the fridge.
2. Mix together the wine vinegar, water, salt and sugar. Crush a few of the peppercorns and leave the rest whole. Add them to the liquid. Cut the garlic clove in half.
3. Arrange the cucumber spears in the jar or container, pour over the pickling liquid and add the garlic. Put in a few sprigs of dill if using. Make sure they are completely submerged. .
4. Leave the cucumbers, covered, in the fridge for at least two days. To serve, lift them out and discard the garlic, dill and peppercorns. Store any uneaten cucumbers in their pickling liquid in the fridge.
serving amount
serves 6 - 8
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