Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Blackcurrant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg small hard gherkins
- few woody dill stalks with
- flowers on cut into 15 cm lengths
- handful of blackcurrant leaves
- 1 clove of garlic, sliced
- 1 l water
- 2 tbsp salt
- 1 dl vinegar (5% concentration of acitic acid)
- 1 tbsp sugar
Directions
1. Soak the cucumbers in cold water for 24 hours, wash with a brush and rinse.
2. Put the gherkins in a large jar, add dill stalks, currant leaves and sliced garlic.
3. Bring the water with salt and sugar to the boil, allow it to cool until it is lukewarm, then pour it over the gherkins.
4. Cover the jar with a saucer and leave to stand.
5. In two - three days the liquid will turn cloudy, as the fermenting process caused by lactic acid, and speeded up by vinegar, will start.
6. When the cucumbers have turned more sour (in 2-3 days), strain the salty liquid into a saucepan and throw away the stalks, leaves and garlic.
7. Bring the liquid to the boil, and boil for 2-3 minutes to kill the bacteria.
8. Wash the cucumbers under running water, then pour boiling water (this is a 'new' boiling water) over them.
9. Now put them in jars which have previously been sterilized with boiling water or in a hot oven. Pour the hot salty liquid (this is the 'old' salt water which was boiled to kill the bacteria) over them and seal the jars immediately.
10. Pickled gherkins will keep in a dark cupboard at room temperature for up to two years.