I spotted some gherkins at the market and they were looking very unloved. Let’s face it, they don’t have much going for them in the looks department or the name department for that matter. So, I lovingly bundled them up and brought them home to make delicious dill pickles! The best thing about this recipe is that it takes a matter of minutes and granny’s preserving skills are not required either.
gherkins (look for small and crunchy)
fresh dill sprigs
generous pinch of sea salt
Wash the gherkins meticulously and chop off any imperfections.
Sterilise your jars by washing them on a hot quick cycle in the dishwasher. If you don’t have a dishwasher, wash them carefully and pour some boiling water from the kettle into the jars, secure the lid and carefully swish the hot water around the jar and lid. Pour out the water and stuff as many pickles as you can in the jar – until 3/4 full.
Spoon over one tablespoon of coriander seeds and add a few sprigs of dill to the jar and season with salt. Pour over enough vinegar to cover the pickles.
Pop the lid on tightly and put the jar in the fridge. Repeat with the remaining gherkins.
You can start eating them after a few days but I find they are even better after 1 week. Just remember to give the jars a shake from time to time to evenly distribute the ingredients.