About this recipe:In my family, the kitchen belongs to the women and we exchange recipes. My sister continues to make these pickled cucumbers that my grandmother made at the summer home by the seaside. Oh, what a delight all these crunchy gherkins are! Use your favourite herbs, you can't go wrong!
1kg small cucumbers
350g coarse salt
75g silverskin (pearl) onions
4 cloves garlic
20 black peppercorns
1 bouquet garni
1 litre white balsamic vinegar
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Method Prep:20min › Extra time:12hr pickling › Ready in:12hr20min
Rinse cucumbers with water to remove dirt; remove stems and dry with kitchen paper.
Lay a large kitchen towel out on a tray and spread cucumbers on the towel. Sprinkle with salt and set aside for 12 hours (cucumbers will release water onto towel).
The next day, rinse cucumbers to remove salt and place them in several sterilised glass jars. Add onions, garlic, cloves, peppercorns and herbs (have a little bit of everything in each jar). Pour vinegar into each jar to cover and close tightly.
Begin to taste gherkins after 2 or 3 days to see if they're ready to your taste.
My grandmother used to boil the vinegar before putting in jars.