Jerkin the Gherkin

There's somethin' a little suspicious about gherkins, if you ask me..

The odd little cousin of the cucumber family, and a bit sluggy looking, to my eye. Like, if you turn away for a minute you'll find one has slithered over your worktop and is making a run for the cabbages..!

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So, bearing that in mind, I think the safest bet is to PICKLE the little critters as quickly as possible!  Method for which follows...

1. Slice gherkins (lengthways or cross ways, as desired) Lay out on a plate and sprinkle with rock salt. Cover with cling film and allow to sweat for 4 hours, min.

2. To a saucepan, add 1/2 cup of vinegar (white wine or cider) and 2 cups of water. Bruise 4 cloves of garlic, and add along with a bunch of fresh chopped dill. 
Bring to a simmer for 5-10 mins then add coriander seeds and allow to cool.
(Add some dill seeds too, if you have them.) 

3. Rinse the sweated critters, I mean, gherkins, VERY well then pat dry.
Put into a sterlised jar then pour over your cooled pickling liquor. 

READY when you next open the jar!

Try served with smoked mackerel pate on sourdough toast.. A superfood lunch!

Did you say weight loss? Pickled and fermented foods do way more than taste good.. Click to READ ON ..