I have chosen to make some pickle with the gherkins which we harvested this week.
Here is the recipe I use:
1 kg Gherkins
5 Tbsp Salt
1 bunch of fresh dill or 1 teaspoon of dried dill
1 Tbsp Peppercorns
4 Juniper Berries
4 Bay Leaves
1/2 tsp Fennel seed
500 ml White Wine Vinegar
500 ml water
80 g Sugar
Wash the gherkins and rub dry.
Place in a bowl and add the salt.
Just cover the gherkins with water and allow to stand overnight.
The next day, dry the gherkins and cut into pieces.
Using a pestle and mortar, crush the herbs.
Add these to the canning jars, and add the gherkins.
In a pan, add the vinegar and water. Bring to the boil and stir in the sugar until completely dissolved.
Pour the liquid over the veg and seal.
Place bottles on their heads to vacuum.
Allow these bottles to stand for about 3 weeks before opening.