Pickled Gherkins
Nutrition
Calories: 163 kcalCarbohydrates: 23 gProtein: 12 gFat: 11 gSaturated Fat: 10 gSodium: 56657 mgFiber: 12 gSugar: 11 gVitamin A: 6.175 IUCalcium: 166 mgIron: 13 mg
Ingredients
- 32 oz pickling cucumbers very small
- 1 cup sea salt plus 1 Tbsp
- 2 qts water
- 1 quart white vinegar
- 1 oz nutmeg 1 nutmeg, cut in pieces
- 1 tsp whole cloves
- 1 tsp mace
- 1 tsp whole allspice
- 1 tsp mustard seed
- 2 bay leaf
- 1 slice fresh ginger root about 1-inch long
- 1 tsp peppercorns
- 1/4 tsp fennel
- 1/4 tsp dill seed
Instructions
- Scrub the cucumbers. Dissolve 1 cup of the salt in 2 quarts water. Add the cucumbers and let them stand for 2 hours.
- Remove the cucumbers from the salt water and pack them into a crock. Combine all the remaining ingredients with 1-1/3 cups water.
- Pour the resulting brine over the cucumbers. Weight the cucumbers to keep them submerged (if you do not have a bladder and a leather you can use a plastic bag partly filled with water). Seal the crock and store in a cool dark place for 2 weeks before using.