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A method of pickling gherkins which results in a softer pickle.
1.5kg small gherkins
1.5 litres cold water
150g salt
approx 1.5 litres spiced clear pickling vinegar
2 tsp dill seeds
Wash the gherkins and slice them (into slices or sticks) if they are longer than 10cm.
Mix the salt and cold water together in a larger bowl and drop in the gherkins. You may need a plate on top to keep them submerged.
Leave them overnight.
Drain the gherkins and rinse to remove the brine, then pack them in clean sterilised jars.
Add a few teaspoons of dill seeds, or a garlic glove, or a few teaspoons of dried tarragon, or a chillli.
Heat the vinegar in a saucepan until it is simmering, then use it to fill the jars to within 2cm of the top.
Seal with an airtight lid and store in a cool dark place for at least several weeks.
The gherkins will soften with age, so are best eaten within 6 months.
See here for a blog post about making gherkins using a wet brine method
