• gg_bannerwh2010
  • gg_bannerwh-2
  • gg_bannerwh-3
  • gg_bannerwh-4
  • gg_bannerwh-5
  • gg_bannerwh-6
  • gg_bannerwh-7
  • gg_bannerwh-8
  • gg_bannerwh-9
  • gg_bannerwh-10
  • gg_bannerwh-11

Gherkins
A two to four day process depending on the weather. Common sense is required; for example this week during the day my kitchen has been a fairly constant 26°C in other words at least 10°C above cellar temperature which is ideal. Cellar is best, but failing that, If you have a cool room (walkin–in) you can put the buckets in there and double the time required for curing…or do as we are doing and take our chances at room temperature and keep a sharp eye on them. They can bubble and foam a little but not a lot and if the become overly active move to the next phase.

day one
per 1.5kg gherkins100g fine rock or sea salt
1.1g (1/4 teaspoon) pink curing salt (available from butcher suppliers)
boiling water

Method
Wash the gherkins in cold running water and make sure all soil has been removed. Put them into a large non–corrosive container, add the salts and then cover by about 5 cm with boiling water, stir over and weight the gherkins under the water. Leave in a cool place, stirring over a couple of times for two days.

end of day two
per 1.5kg gherkins100g fine rock or sea salt
1.1g (1/4 teaspoon) pink curing salt (available from butcher suppliers)
boiling water

Method
Wash the gherkins in cold running water. Put them into a large non–corrosive container, add the salts and then cover by about 5 cm with boiling water, stir over and weight the gherkins under the water. Leave in a cool place, stirring over a couple of times for two days.

Rinse the gherkins under cold running water and bottle using any of the following three styles.

tip — this curing method can also be used for cornichons, but obviously the length of the curing time is worked out relative to their size. The are then put into straight white wine vinegar with yellow mustard seeds, a few pepper corns, bay leaf.

choosing a quality vinegar is vital and in Australia we only use Vine Valley White Wine Vinegar. It can be purchased in most supermarkets and can be purchased wholesale in 30L drums from Festival City Wines Other cheaper brands do not offer the same excellent flavour profile which is nicely sour and sharp without mouth wrenching acidity or chemical flavours.

Brine
1kg (1L) Vine valley white wine vinegar
2kg (2L) water
100g quality fine sea or rock salt
wild fennel stalks and seed heads, chopped into about 10cm lengths
5g yellow mustard seeds (optional)
5g whole white pepper corns (optional)

equipment
startled jars and lids
food service gloves

Method
Weight the vinegar, water and salt into a saucepan and place it on high heat. Stir until the salt is dissolved and bring to the boil. Add the herb and spices, boil for one minutes, then turn off the heat and allow to cool completely. Use food service gloves to pack your jars and divide the pickling liquid, herb and spices between the jars and seal.

Store in a cool dark place for three weeks before using.

Sweet–Sour GherkinsGrandma Quinn’s recipe

2.4kg (2.4L) Vine Valley white wine vinegar
450g white sugar
30g whole black peppercorns
30g whole allspice
15g whole cloves

equipment
sterilised jars and lids
food service gloves

Method
Weigh the vinegar, salt and sugar into a saucepan and place it on high heat. Add the spices, and stir long enough to bring to the boil and dissolve the sugar. When the liquid has boiled, turn off the heat and allow to cool a little. Use food service gloves to pack your jars and divide the hot pickling liquid and spices between the jars and seal.

Store in a cool dark place for three weeks before using.

Essig und Pfeffer Gürken Vinegar and Pepper

1kg (1L)Vine Valley white wine vinegar
1kg (1L) water
20g quality sea or rock salt
20g whole black pepper, coarsely crushed
fresh or dried herbs such as tarragon or wild fennel
1 fresh bay leaf per jar
split fresh chillies (according to how much heat you like!
1g (1/8 teaspoon) yellow mustard seed per jar.

equipment
sterilised jars and lids
food service gloves

Method
Pack the jars with the cured gherkins and then add pepper, herbs, bay leaf, chillies and mustard seed. Bring the vinegar water and salt to the boil and stir until the salt is dissolved. Turn off the heat and when it has cooled slightly fill the jars with the liquid and seal.

Store in a cool dark place for three weeks before using.


How much pickling liquid to make is easy to work out. Pack your cured gherkins into sterilised jars, then fill the jars with water. Set a bowl on your scale, tare it to zero and empty the water into the bowl. Then you can work it out from the weight.

Wild fennel, especially if it has dried out a bit in the sun adds and excellent and authentic flavour and whilst it is abundant at the moment we don’s pick it on main roads anywhere near wild blackberries which are often spray by local councils.

pickling mediums

  • brine…CLICK HERE
  • sweet–sour my Grandmother Quinn’s recipeCLICK HERE
  • essig und pfeffer (vinegar and pepperCLICK HERE
  • adding garlic can be a temperamental process and can sometimes cause problems with preserving so we always do a couple of jars that can go in the fridge with garlic, but anything that will be kept at cellar/room temperature we give it a miss and add fresh garlic (if required) when using the gherkins.

    day four…and don’t start stressing with a little fermentation but, it is time to get the gherkins into the bottle.

    In the jar…for our first batch we have used Essig und Pfeffer Gürken (number three of the mamrinades)

    the people behind Galaxy Guidesfood editor and publisher
    Ann Oliver
    food-editor@galaxyguides.com

    champagne editor
    Kaaren Palmer
    kaaren.palmer@galaxyguides.com

    Contibutors

    Jan Bowman
    Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

    Olivia Stratton Makris
    Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

    Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

    restaurant review policy

    employment opportunities
    AUSTRALIA & OVERSEAS

    privacy

    unless otherwise stated
    copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.