As I try to eat more what nature provides us with every season, I think it’s time to address the gherkins. I’ve been given roughly two kilos fresh-from-the-garden ones by my father-in-law who has a beautiful garden and a real feel for it. As I know people who eat them raw like a snack or toss them like that in a salad, I like mine to have some more flavor. That sweet and sour kick and crunch when you bite into them.
I decided to experiment a little with how to make them. I found the following super easy, low effort recipe that resulted in a huge success when presented to the father-in-law, who can be, let’s say, critical at some points. Is that something that comes with aging or was he always like that, I keep on wondering …
To make some kick ass sweet and sour gherkins you’ll need:
- 1 kg gherkins (what a total surprise!)
- 1 l + 1.5 dl water
- 2 dl white wine vinegar
- 1 ½ dl white wine (oh no, what to do with the rest of the bottle? It goes with the gherkins already…)
- 75 grams of salt
- 50 grams of sugar
- 1 pepper, mustard seeds, peppercorns, cloves, …herbs you like.
What you’ll need to do.
Cook 1 liter of water and add the salt to it until it’s dissolved. Put your gherkins in a large bowl and pour the water salt solution over it. Let that sit overnight. Done for the day! 😊
The following day, throw the water away and keep the gherkins. No need to rinse or anything. If you have a large glass container with a lid, you can put them there otherwise make them fit by cutting them up in slices. Not too thin though as they will fall apart. Put the slices in your jar.
Cook 1.5 dl water with the sugar, white wine, vinegar and the herbs. Let that cook for about 10 minutes. Pour it over the gherkins while it’s still cooking. Put the lid on and place them upside down to cool. After a few days they are good to eat.