Gherkins are coming in to season
This week pickling cucs came into season. I (in a mad panic) had thought I missed it while I was on holidays and bought two quart baskets of large-size ones (about 4″ long) for $3 each. Then I went to the market again next day and found a 3L basket of gherkin size for only $5.
I washed them in the sink, letting them soak in cold water and then using a potato scrubber to inspect them and brush off any remaining dirt before they went into the jars. Sorted by size, I got:
- two 500mL of gherkin size, for Christmas gifts
- two 500mL-wide mouth of slightly larger than gherkin
- two 500mL of halved fatties
- five 1L of perfect size pickles, the kind that you get at the store and slice for burgers
- three 1L of sliced or halved fatties, which Steve wasn’t keen on because he says the cucumber taste bleeds, but I thought I’d try anyways because I had already bought them
I was delightfully happy! It took three batches of of my aunt’s brine recipe (makes about 6 cups). I believe you can halve the recipe, but do not double. It is super saturated with salt and won’t fully dissolve.
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