A simple recipe for home pickled gherkins or cornichons, which go perfectly with burgers, cured meats and fish and chips.
Stuff you’ll need
1kg Cambridge gherkin cucumbers (or any vegetable of your choosing)
3 shallots, sliced
600g white wine vinegar
1 tablespoon coriander seed
1 tablespoons black peppercorns
4 bay leaves
Get stuck in
1. Bring the water and vinegar to the boil, then add the salt and sugar.
2. Place the shallots and spices into a sterilised Kilner jar.
3. Pack the jar with the cucumbers so they are neatly holding themselves upright and tightly packed. Top with a handful of fresh dill.
4. Pour enough of the pickling liquor to cover. Label and store in a cool dark place for at least two weeks. They will be at their best at two months.