Choose the right cucumbers or gherkins for pickling, cut them properly, prepare jars to remove bacteria, and choose the right pickling solution for the best results. Pick gherkins that are dark green with warty lumps, cut them into quarters, and sterilize jars before filling them with pickling solution. Ferment the gherkins for at least two weeks for the best flavor.
The crunchiness and freshness of the pickles affects the quality of the finished pickles. Choose seeds for growing cucumbers or cucumbers that are specifically recommended for pickling. Pickled gherkins must be cut properly and jars must be prepared to remove bacteria. The choice of pickling solution also affects the taste and texture of the pickles.
When growing gherkins for pickling, select seeds marked West Indian squall gherkins. True gherkins differ from cucumbers in that the plants have serrated-edged leaves and spiny fruit. However, small cucumbers are often used for pickling and the process is done the same way. Choose seeds labeled “pickled cucumbers” for the best quality result. Whether it’s cucumbers or real gherkins, the end product is still called “gherkins” or simply “pickles.”
Visit a cucumber or gherkin farm to pick your own to get the best gherkins. Choose gherkins that are dark green in color, with warty lumps all over the flesh. Discard gherkins that have yellow flesh or do not have warts, as these will create mushy results when pickling gherkins. When the gherkins are cut, there should be no visible seeds. Signs of seeds indicate that the fruit is overripe for pickling.
Pickle the gherkins as soon as possible after they have been harvested. Fresher, fresher gherkins produce a better result. The best gherkins are about 4 inches (10.16 cm) long, an indicator that they are ready to use and not overripe.
Cut the gherkins into quarters lengthwise so more gherkins can fit in the jar without packing it too tightly. Remove the ends of the gherkins as this helps keep their crunchy texture. Test your jars with the pickling solution before you start pickling gherkins. Fill them with the solution the night before to see if there are any adverse reactions, such as rust on the lid. Make sure the jars you choose are sealable to create an airtight environment for the pickling.
Sterilize the jars before filling them with gherkins and harvesting solution, to kill unwanted bacteria. Use the brine as a pickling solution as it allows the bacteria naturally present in cucumbers to ferment. A mixture of vinegar and brine can also be used if a sour taste is preferred. Leave a gap of about 1cm (about 1 inch) above the solution in the jar to allow for expansion.
Make sure the gherkins are completely submerged in the pickling solution to avoid spoilage. Let the gherkins ferment for as long as possible, preferably at least two weeks, to allow the flavors to infuse. Store the jars in a cool, dark place.
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