Gherkin Pickle Gillori Achar Recipes

PICKLED GHERKINS RECIPE -QUICK AND EASY

Steps:

• ingredients.
• small dill cucumbers.
• brine, using 225 g salt to each 2 litres water.
• spiced vinegar.
• method.
• Place the gherkins in a saucepan, and cover with the brine.
• Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
• Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
• Spiced vinegar.
• Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
• You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !).

GHERKIN PICKLE (GILLORI ACHAR)

Steps:

• Cut each gherkin into 4 pieces. Marinate for 1 day in vinegar and salt
• Take a little water in a pan add salt and boil the chillies in it till soft. Strain. Keep water aside.
• Heat oil add sliced garlic and brown. Add curry leaves.
• Strain the gherkins. Grind the mustard and boiled chillies to a fine paste. Mix the gherkins with the paste
• Add the water to get the consistency you want.
• Heat the oil and cool. Pour over the mixture and mix well. Store in a clean jar.

SWEET GHERKIN PICKLES

Steps:

• Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
• Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the third day, drain and prick cucumbers with a table fork.
• Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
• Six to 8 hours later, DRAIN AND SAVE the pickling syrup.
• Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.
• On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. DRAIN AND SAVE pickling syrup 6 to 8 hours later.
• Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.
• Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
• Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).