Homemade Sweet Gherkins (Canned Pickles)
Homemade gherkins are a fun way to add a bit of extra tangy flavour to your favourite foods! I mean, a slice of gherkin in your burger is the best part, right? The process is quite simple, and the best part? You know exactly what ingredients went into making these sweet gherkins. Gherkins, also known as Canned Pickles in many parts of the world, are a great way to preserve your summer cucumber harvest and enjoy them all year long!
Equipment
- 3 Sterilised 300ml Jars and Lids
- Kitchen Tongs
- Large Pot With a Matching Lid
Ingredients
- 500 g cucumbers see notes below
- 300 ml water
- 200 ml vinegar (5% acidity)
- 10 g caster sugar
- 1 tablespoon salt
- 2 garlic cloves
- 3 teaspoon pickling mix
Instructions
- Wash small cucumbers and gently scrub off any black/brown spikes with a clean cloth.
- Pack cucumbers tightly into sterilised jars.
- Add a teaspoon of pickling mix and divide the garlic slices between jars.
- To make the pickling liquid, mix the water, vinegar, sugar and salt in a pan and stir until salt and sugar dissolves. Cover with a lid and bring to a gentle boil, then immediately pour the liquid over the cucumbers in the jars, leaving about 1¼ cm of the top unfilled.
- Swiftly wipe any spilage off the rims and screw on the lids tightly (ideally, use the lids with tamper proof popper to indicate a good seal).
- Place cucumber jars in a canner or large pot (for safety, make sure to place a small wire rack at the bottom, so that the jars do not directly touch the pan).
- Pour boiling water over the jars so that the water is at least 2 above the lids of the jars. Bring it to a gentle simmer and carry on simmering for 15 minutes.
- Carefully remove jars from the water using a pair of silicone tongues. Leave the canned pickles at room temperature undisturbed for 24 hours. The lids (especially the ones with a tamper proof feature, will be puffed op to start with, and will pop inwards as the jars cool, indicating proper seal).
- After 24 hours, move the jars to a cool dark cupboard and store them for at least 1 month before opening.
- Provided your jars are properly sterilised, cucumbers washed well and the jasr are fully sealed, these canned picked will keep for over a year!
Notes
For extra canning advice and safety tips, visit Canning 101 by Savouring The Good.
Nutrition
Calories: 54kcalCarbohydrates: 9gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2337mgPotassium: 258mgFiber: 2gSugar: 6gVitamin A: 131IUVitamin C: 7mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!