Pickled Gherkins with Dill Recipe

pickled gherkins

Dill Pickle as it is called across the pond.

Ingredients for Pickled Gherkins with Dill:

  • 1 lb (450 g) gherkins (2 to 3 inches long)
  • 2 heads fresh dill
  • 2 cloves garlic, halved
  • 1 ½ oz (40 g) salt
  • ½ pint (285 ml) white wine vinegar
  • ¾ pint (430 ml) water
  • 4 black peppercorns

Method for Pickled Gherkins with Dill:

  1. Scrub the gherkins and trim the ends.
  2. Cover with iced water and leave to soak for 24 hours.
  3. Drain and prick all over with a skewer.
  4. Put one head of dill and the garlic into a large hot sterilised jar. Pack in the gherkins and put the other head of dill on top.
  5. Place the salt, vinegar, water and peppercorns in a pan and bring to the boil. Pour over the gherkins and seal.

Makes about 3 lbs (1.4 kg) of Pickled Gherkins and Dill.

Serve with ham and other boiled meats.

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Posted in Cucumber, Dill, Garlic, Pickles, Recipes using Herbs, Val's Preserves, Vegetable Recipes, Vegetarian Recipes

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