Preserved gherkins

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the flesh into thick slices. Peel and halve shallots. Wash the chilli, cut in half lengthwise and remove the seeds.

2. 2

   Peel the ginger thinly. Peel garlic. Cut ginger and garlic into thin slices. Bring vinegar, 1 litre water, salt, sugar, mustard seeds, ginger, garlic and shallots to the boil. Add cucumbers, bring to the boil and simmer for about 5 minutes.

3. 3

   Wash the dill, shake dry and pluck from the stalks and add to the cucumbers. Pour the cucumbers as hot as possible into glasses that have previously been rinsed hot. Bring the stock to the boil and pour into the glasses so that the cucumbers are just covered.

4. 4

   Immediately close tightly and allow to cool down. Store cucumbers in a cool, dark place. Shelf life at least 3 months.