FOOD

Gherkin Pickles

Equipment

• Stockpot

Ingredients

• 1 pound 2 ounces cucumbers, small, washed and dried
• 35 grams salt
• 1 cup water
• 1 cup distilled white vinegar
• 2 small pinches of dill sprigs or fennel seeds
• 1 pinch of black peppercorns, whole
• 4 garlic cloves, peeled

Pickling Spice

• 2 tablespoons yellow mustard seeds
• 1 tablespoon whole allspice
• 2 teaspoons coriander seeds
• 1 teaspoon chili flakes
• 1 teaspoon ground ginger
• 6 whole cloves
• 2 bay leaves, crumbled
• 1 cinnamon stick

Directions

1. Place cucumbers in a bowl and sprinkle with salt. Let rest on the counter for four hours.
2. Add cucumbers to a colander and rinse with boiling water.
3. Pack cucumbers into a one quart canning jar that is warm and sterilized.
4. Add combined pickling spice.
5. Bring water and vinegar to a boil on stove top, then pour over the cucumber, leaving a 1/2 inch headspace.
6. Process sealed jar in a water bath for 15 minutes.
7. Remove and let cool. Leave in a cool, dark place for 4 weeks. Refrigerate after opening.