Pickled Gherkins for burgers and sandwiches

A burger is great but adding these pickles really takes it to new heights! Here in New Zealand we aren't huge consumers of pickles but maybe we should be because they are so good! These are sweet and tangy, and their crunch adds a delicious texture to your burger or sandwich which is sure to be a crowd pleaser.

 INGREDIENTS

• 1.2kg of gherkins (or mini cucumbers) 

• 3 Tblsp Kosher Salt

• 1 L White Vinegar

• 110g White Sugar

• 1 Tblsp Coriander Seeds

• 1 Tblsp Mustard Seeds

• 3 Tblsp Black Peppercorns
• 2 Bay Leaves

METHOD:

To start, wash and top and tail your gherkins. Then put them through the thinest slicer option on your food processor (you can slice them by hand but the processor is WAY faster!).

Next layer your sliced gherkins and salt into a non-reactive bowl (glass or ceramic are safe) so the salt and gherkins are combined. Put this aside and allow it to stand for 60 minutes.

While the pickles stand place 110g sugar, coriander seeds, mustard seeds, peppercorns, bay leaves and vinegar in a saucepan. Bring the mixture to the boil, lower the heat to simmer and allow to continue for 30 minutes. After this time, strain the mixture through a sieve and put aside.

Back to the gherkins. Drain the water that has drwn from the gherkins and pour in a litre of fresh cold water. Mix the gherkins around in the water to rinse. 

You will need 4 500ml sized sterilised preserving jars, if they are not still hot from sterlising (I use mine straight from the dishwasher) then warm them so that the hot vinegar doesn't break them. Fill the four jars to just below the brim with the sliced gherkins. Pour in enough of the vinegar mix to cover the gherkins. Seal the jars and allow them to cool on a wire rack. 

Pickles are good for at least 12 months but do need to be refridgerated once opened.

Enjoy x