Pickled Gherkins (Cornichons)
- Yield: 4 pounds gherkins 1x
An incredibly useful thing to have up your sleeve!
3/4 c. Coarse Sea Salt
4 1/4–4 1/2 lbs. Gherkins
Pickling Spice (can purchase already made), contains celery seed, mustard seed, black peppercorns, small dried red chilies, coriander seed, and dill seed
4 c. Sugar
3 Tbsp. Acetic Acid
5 c. Water
Wash your gherkins, sprinkle them with salt, and leave to stand for 2-3 hours, occasionally tossing them gently. Shake off the salt and place the gherkins in a bowl, cover with clean boiling water, leave them to stand for 5 minutes. Drain.
Place gherkins in clean, sterile, sealable jars, adding a healthy pinch of pickling spice to each jar. Meanwhile, place the sugar, acid, and water in a stainless-steel pan and bring to a boil until the sugar and acid has dissolved fully.
Pour over gherkins.
Seal jars while liquor is hot. Keep in your cupboard for at least a month prior to consuming.
This canning method is not approved by the USDA. Please seek out up-to-date canning methods.
This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.