Dill Pickled Gherkins
| 1kg (2¼ lb) small, gherkins |
325g ( 11oz) sea salt |
| 700ml (1¼pts.)white wine Vinegar |
2 teaspoons dill seeds |
| 100g (3½ oz) small pickling onions |
|
Place the gherkins in a non metallic bowl, sprinkle over with the salt and leave
to stand in a cool place for about 24 hours.
Drain the gherkins and rinse thoroughly, then dry them on paper towels. Return
to the rinsed and dried bowl.
Bring the vinegar to the boil, then simmer for 5 minutes.
Pour over the gherkins, cover and leave in a cold place for another 24 hours.
Drain off the vinegar into a pan, bring it to the boil again, then leave it to
cool completely.
Pack the gherkins, dill, onions and garlic into a pre
sterilized jar. Swivel the jar to expel all the air bubbles. Pour vinegar into
the jar to cover and seal. Store in a cool dry, dark place for at least 2 months
before using.
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