An easy and foolproof way to prepare delicious homemade pickled gherkins for winter storage. Crunchy, tangy, and full of flavor!
Ingredients:
- 11 lbs small gherkins (cornichons)
- 3 quarts water
- 1 quart white vinegar
- 6 tablespoons sugar
- 6 tablespoons salt (non-iodized, pickling or sea salt)
- 3 tablespoons dried dill (or 3 fresh dill heads)
- 1 teaspoon mustard seeds per jar
- Bay leaves (1 per jar)
- Whole peppercorns
- 1 teaspoon preservative (such as sodium metabisulfite
Instructions:
Wash the gherkins thoroughly in several batches of clean water. Let them drain completely on a clean kitchen towel.
Arrange the gherkins vertically inside sterilized jars.
Add to each jar:
1 bay leaf
1 teaspoon mustard seeds
A few whole peppercorns
A pinch or a head of dill
In a large pot, mix the water, vinegar, sugar, and salt. Stir well and bring to a boil.
Once boiling, remove from heat and let cool slightly. Add the preservative and stir until completely dissolved.
Carefully pour the warm brine into each jar, covering the gherkins completely.
Seal the jars tightly with sterilized lids.
Place a clean kitchen towel at the bottom of a wide baking dish or pot. Arrange the jars inside.
Fill with warm water until it reaches the top of the jars. Heat on the stove until the water starts boiling (about 15 minutes).
The pickles are ready when they turn a light green and air bubbles rise to the top.
Carefully remove the jars, wrap them in a thick blanket, and let sit overnight.
Once cooled, store in a cool, dark pantry.
