Pickled gherkins
Trick or treat? Why not both? Today we're getting back to preserving. Here I'll show you how to make super tasty pickled cucumbers yourself - very easy and with a particularly long shelf life thanks to our SEVERIN pickling machine. There's a reason why making your own pickles is so trendy: not only can you prepare your pickles to your own individual taste (with all kinds of spices you like), you can also decide exactly which additives you want to add - or not. You also have full control over the amount of sugar you add (yes, this is also an issue with gherkins). Incidentally, you can also pickle other vegetables besides cucumbers, such as radishes without beans. Here we go!
Preparation time 15 minutes/ overnight
Cooking time 30 minutes
Ingredients
Ingredients for 2 portions/glasses
Pickled gherkins
- Approx. 20 small cucumbers (depending on the size of the cucumbers and the jars)
- 700 ml vinegar (e.g. apple cider vinegar)
- 300 ml water
- 2-3 tbsp salt
- 3 tbsp honey or agave syrup
- 2-3 tbsp water
- 1 fine onion, e.g. charlotte
- Garlic cloves (to taste)
- 1 bunch of dill
- Peppercorns
- Mustard seeds
Preparation
- Wash the cucumbers and place in a bowl with enough water and 2-3 tablespoons of salt. Ideally leave to stand overnight.
- Place the vinegar, honey/agave syrup and water in a bowl and mix well.
- Chop the onion, garlic cloves and dill, dice or slice as desired.
- Divide the cucumbers and the remaining ingredients into the jars and pour the stock over them until everything is covered.
- Place the insert rack in the preserving machine. Close the jars and place in the preserving machine. Fill with at least enough water so that the topmost jar is ¾ full of water.
- Heat the water to 80 °C as described in the operating instructions. Put the lid on and hold the temperature for 30 minutes.
- Once boiling is complete, switch off the preserving machine and carefully remove the hot jars.
