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Recipes

Home pickled gherkins

Simon Boyle

A simple recipe for home pickled gherkins or cornichons, which go perfectly with burgers, cured meats and fish and chips.

pickled-gherkins.jpg

Stuff you’ll need

1kg Cambridge gherkin cucumbers (or any vegetable of your choosing)
3 shallots, sliced
600g white wine vinegar
25g salt
200g sugar
100g water
1 tablespoon coriander seed
1 tablespoons black peppercorns
4 bay leaves
Fresh dill

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.