Into a largish pot, put the following:
- 3 cups white vinegar,
- 1 cup water,
- 1 1/2 cups sugar
- 1 teaspooon powdered mustard
- 1 teaspoon mustard seeds (I used yellow ones)
- 1 teaspoon whole allspice (also labelled as whole pimento)
- 1 teaspoon powdered turmeric
- 1 teaspoon celery seed
Bring these ingredients to the boil. Drain, but do not rinse your brine soaked gherkins/cucumbers, and add them to the hot syrup and bring to boiling point, then pack the gherkins/cucumbers into hot, sterilised jars and seal. I didn't actually measure the amount of gherkins I used, the original recipe calls for 4lb of cucumbers, which would be a bit less than 2kg.
the finished result (can you see my reflection?)
That wasn't all I did today, I also made some nectarine and ginger chutney. The recipe is in a previous post here this time I doubled the recipe and it took an extra five minutes cooking.
There is something very satisfying about looking into your cupboard and seeing jars of homemade preserves and pickles.