Hello Internet, it's been a while (again) but here I am, finally talking about the best gherkins i've ever tasted. They are of course homemade, because apart from Asdas mixed pickle, my new addidas superstars and Nandos medium hot sauce, all the best things are. Sadly, I'm not responsible for creating this recipe, all that credit goes to Freddie Janssen, who pickles like a boss.
So, here is the recipe - they really are insane. Not insane as say, the fact that there is now a 50% chance that Donald Trump will be President (what the effing hell are you doing, America?!) or Jose going to Man U (sobs) - but insane as in "Woah, these pickles are INSANE".
Aren't you glad I cleared that up for you? You're welcome.
Ingredients (makes 1 litre jar):
- 750g pickling cucumber, rinsed & quartered
- 1 bunch dill
- 2 garlic cloves, peeled & sliced
- zest of 1/2 a lemon (no pith)
- 250ml rice wine vinegar
- 250ml white wine vinegar
- 100g granulated sugar
- 2 tbsp sea salt
- 1 tbsp yellow mustard seeds
- 1 tbsp black peppercorns
- pinch chilli flakes
- Put your quartered cucumbers and the dill into a large sterilised jar.
- Add the garlic & lemon zest.
- In a large saucepan, combine the remaining ingredients with 250ml water and simmer over a medium to high heat. Stir constantly for about 10 minutes, until the sugar is dissolved.
- Turn off the heat and allow to cool slightly - 5 mins.
- Pour the warm liquid over the cucumbers, making sure they are fully submerged. Put the lid on and refrigerate.
- The pickles will be ready in two days, but best after a week. They will keep chilled for 3 week, but will lose some of their crunch after a couple of weeks.