Pickled Gherkins

[SpicyMartin 11]

Title asks the question folks. Anyone know the answer? Friendship? Foodland? Gonna be making my own Tartar sauce. Gherkins, same species as cucumber, pickled when about 3" long are best.

[Regyai 415]

Recall seeing fookin great gallon jars of them in Carrefour (far left hand corner near bakery)

 

 

 

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[HAMLEKLEK 4]

Title asks the question folks. Anyone know the answer? Friendship? Foodland? Gonna be making my own Tartar sauce. Gherkins, same species as cucumber, pickled when about 3" long are best.

 

Make your own ya lazy fecker .........cat xxxx

 

Pickled Gherkins

 

 

The small immature cucumbers that are known as dills or gherkins require longer processing than most vegetables, especially if their deep green colour is to be fixed; they also need partial cooking. Select gherkins of the same size.

ingredients

small dill cucumbers

brine, using 225 g salt to each 2 litres water

spiced vinegar

method

1. Place the gherkins in a saucepan, and cover with the brine.

 

2. Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.

 

3. Drain and leave until cold, then pack into prepared jars, and cover with spiced vinegar, preferably aromatic.

 

4. Put on vinegar-proof covers.

 

to make homemade spicing vinegar

1. Add to 1 litre of vinegar, 5 - 10g of each of the following whole spices: cloves, allspice, cinnamon, white peppercorns, ginger. The smaller quantity will be enough for a mild pickle but for strongly flavoured ones such as onion, the full quantity may be used.

 

2. Put the spices in a folded cloth and beat them lightly with a rolling-pin to release their flavour.

 

3. Put the bruised spices into the vinegar and seal the bottle.

 

4. It may be more convenient to add a double or treble quantity of spices and dilute later with more vinegar, but label the container accordingly if this is done.

 

5. If time allows, leave the spices in the well-sealed bottle of vinegar for 2 months, shaking daily for the first month.

 

6. Strain out the spices carefully and re-bottle the vinegar.

 

to make quick spicing vinegar

1. Place the spices and vinegar in a heatproof bowl and cover with a plate.

 

2. Stand the bowl in a saucepan of cold water, bring the water gently to the boil and draw the pan off the heat.

 

3. Leave for 2 hours, taking care not to move the plate or flavour will be lost.

 

4. Strain the vinegar and, if not required immediately, return to the bottle and seal.

[LocalYokul 214]

I used to make my own, got some of those cylinders like they put water in for the fridge, worked pretty good, loads of vinegar & spices

 

but I'm sure he's not got time for that, he wants to make tartar sauce with them

[SpicyMartin 11]

I used to make my own, got some of those cylinders like they put water in for the fridge, worked pretty good, loads of vinegar & spices

 

but I'm sure he's not got time for that, he wants to make tartar sauce with them

Correct..... I'd rather buy the gherkins already pickled and then play with differing quantities of onions 'n' mayo etc rather than the far more laborious task of pickling me own baby cucumbers!

[LocalYokul 214]

Carrefour sounds like your best bet, don't think I've seen them in a jar that big in LOS

[grs90 49]

I bought a small jar of then in Tops on Central Road about a fortnight ago. A bit pricey, about 120baht if I remember correctly.