Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Recipe type: Preserves
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
- 1.2kg Crunchy gherkins (or mini-cucumbers)
- 45ml (3Tbs) Kosher salt
- 1 Liter white vinegar
- 110g White sugar
- 15ml (1Tbs) Coriander seed
- 15ml (1Tbs) Hot mustard seed
- 45ml (3Tbs) Black peppercorns
- 2 Bay leaves
- To start, top and tail 1200g of gherkins.
- Zap the gherkins through the thinnest slicing disc of your food processor.
- Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
- Put this aside and allow it to stand for 60 minutes.
- While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
- Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
- After this time, strain the mixture through a sieve and put this aside.
- Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
- Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
- Fill the jars to just below the brim with the sliced gherkins.
- Pour in enough of the vinegar solution to cover the gherkins.
- Close the jars and allow them to cool in the hot roasting pan.
- The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.