Gherkin Pickle Gillori Achar Recipes

PICKLED GHERKINS RECIPE -QUICK AND EASY

Pickled Gherkins Recipe -Quick and Easy image

Basic pickling recipe for gherkins.. no soaking required. We like our pickles to have a bit of kick so we add basic pickling spice to the vinegar because it already has dried chili in it.. however you can use any combination of celery seed, fennel, black pepper etc. These are not crisp pickles.. they take the flavour well, hold their green colour and you can make a small trial batch with these quantities to see if you like them or not. Because I pick the gherkins from my garden daily, I just packed the gherkins into my jars before I started so I could estimate how much vinegar would be required for the finished product. This recipe is so quick you can just pick from the garden and pickle the same day. You can eat them when cold ( keep opened jars in fridge). I found this recipe on the cookitsimply.com website and fiddled wih it

Provided by SaintAllie

Categories Vegetable

Time 40m

Yield 1 jar, 6 serving(s)

Number Of Ingredients 5

Ingredients

25 gherkins
100 g salt
1 liter water (brine)
600 ml white vinegar
1 tablespoon pickling spices (storebought )

Steps:

ingredients.
small dill cucumbers.
brine, using 225 g salt to each 2 litres water.
spiced vinegar.
method.
Place the gherkins in a saucepan, and cover with the brine.
Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
Spiced vinegar.
Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !).

Nutrition Facts : Calories 69.7, Fat 0.5, SaturatedFat 0.1, Sodium 9940, Carbohydrate 12.1, Fiber 3.2, Sugar 9.9, Protein 1.7

SWEET GHERKIN PICKLES

Sweet Gherkin Pickles image

Whew! This one requires some organization & patience what with 4 days of soaking & repeated soakings but I am intrigued by the unusual spice mix as well as the dainty presentation these should make. The recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) I include the link because this is a wonderful review of safe canning principle and practice as recommended by the USDA & it has the method of low temperature pasteurization that this recipe can be safely processed using to make a better textured final gherkin. Yum! http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

Provided by Busters friend

Categories Canning

Time P4DT1h30m

Yield 6-7 pints

Number Of Ingredients 10

Ingredients

7 lbs cucumbers (1-1/2 inch or less)
1/2 cup pickling salt
8 cups sugar
6 cups vinegar (5%)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons whole mixed pickling spices
2 cinnamon sticks
1/2 teaspoon fennel (optional)
2 teaspoons vanilla (optional)

Steps:

Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
On the third day, drain and prick cucumbers with a table fork.
Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
Six to 8 hours later, DRAIN AND SAVE the pickling syrup.
Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.
On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. DRAIN AND SAVE pickling syrup 6 to 8 hours later.
Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.
Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).

Nutrition Facts : Calories 1157.9, Fat 0.8, SaturatedFat 0.2, Sodium 9447.6, Carbohydrate 286.4, Fiber 2.8, Sugar 275.4, Protein 3.6

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