6 fresh gherkins
3 pickling onions
lots of ice cubes
3/4 c salt
1 1/4 c white vinegar
1 c apple cider vinegar
1 1/2 c sugar
1 tsp turmeric
1/2 tsp celery seeds – I didn’t have any at the time so used 1 1/2 tsp celery leaves to great effect
2 tsp yellow mustard seeds
1/4 tsp red chili flakes
Tips to a crisp pickle…
- Don’t slice the pickles too thin as they will just wilt
- The ice stage is vital to the crisping of the pickles, don’t skimp on the time
- When you place the pickles and onions into the boiling liquid make sure you are ready to remove them as soon as it hits boiling again.
Slice the gherkins about 3mm wide and place in a large bowl. Slice the onions finely and combine.
Stir in the salt and cover with a tea towel. Top with the ice cubes and place in the fridge for about 12 hours.
Remove and rinse off the salt very well.
In a saucepan add all the ingredients except the gherkins. Bring to the boil.
Add the gherkins and let it come back to the boil. Remove from the heat immediately.
Quickly put the gherkins into the sterilised jars, top with the liquid and place on the lids.