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