This week, Roy and I were visiting a local Growers Market when Roy found some tiny cucumbers. He thought they were so cute and wondered if there was anything which he could make with them. When I explained to him that gherkins were tiny cucumbers made into a pickle, he decided he had to have the cucumbers and try making his own. Our gherkins were fantastic, and so simple to make that we thought we would share the recipe with you!
You Will Need:
- Baby cucumbers - you can use your own if you grow them, or just buy as many as you want to use. Roy and I bought two Chinese Food Containers full.
- 1 tablespoon of pickling spice. You can buy this already made but our local shops were out of stock so Roy and I made our own. It was really easy, and we've included the recipe at the bottom of the post.
- Garlic, roughly chopped - Roy and I used one absolutely massive clove, but you can use two or three normal sized cloves instead.
- 2 litres of vinegar (you will want to use a good quality vinegar, because it is the main pickling ingredient!)
- 225 grams of cooking salt
- 1 litre of water
- 2 saucepans
- A tablespoon
- Warmed, sterilised jars (Roy explained how to do this when he made strawberry jam. To find out how, click here)
Method:
- Pour your water and salt into one of the saucepans and stir to start the salt dissolving.
- Wash your cucumbers and add them to your salt water.
- Take your cucumbers over to the stove and bring them just to boiling point but don't let them actually boil. Simmer for 10 minutes
- Meanwhile, pour your vinegar into the second saucepan and add your pickling spice and garlic. Bring to the boil and let boil for a minute or two. You want to infuse your vinegar with the spices and garlic.
- Drain your cucumbers.
- Pack into jars.
- Cover with your spiced vinegar. You can strain your vinegar to remove the spices and garlic if you like, but we left them in to keep adding flavour.
- Put a piece of cling wrap over the top of your bottles (the vinegar will eat through the metal of the lids if you don't!)
- Put the lids on the bottles and leave for a few days.
- Enjoy!
To Make Pickling Spice:
You will need:
- 2 teaspoons of celery seed
- 2 tablespoons of mustard seed
- 1 tablespoon of whole allspice
- 2 teaspoons of coriander seeds
- 1 teaspoon of ground ginger
- 1 teaspoon of chilli. If you don't like chilli, simple use whole peppercorns instead!
- 1 bayleaf, broken into smaller pieces
- A 2 inch cinnamon stick, broken into smaller pieces
Method:
- Mix all the spices together in a bowl
- Put into a bottle.
- Shake before using.
If you have leftover pickling spice, keep it in an airtight jar to use when you next make pickles!