Pickled gherkins recipy

Ingredients

• 150 ml white vinegar (or cider vinegar)
• 200 ml water
• 1 tsp salt
• 4 tsp granulated sugar
• 2 inch piece of fennel stork (or a pinch of fennel seeds)
• Pinch dill seeds
• 1 tsp mustard seeds
• Jar full of sliced fresh gherkin cucumbers

Steps

1. The mason jar needs to be sterilised.
2. Wash the gherkins, then either cut them into slices 0.5 cm thick or trim off each end for whole, crunchy gherkins. Put them in the jar with a 1 cm gap at the top.
3. Bring the sugar, spices, salt and sugar to a boil in the vinegar and water.
4. Pour the boiling pickling liquid over the gherkins, keeping a small gap at the top.
5. Seal the jar; it will keep for a month in the fridge. For longer storage, boil the mason jar for 15 mins.