dill gherkins
I noticed gherkins at Patlin Gardens last weekend and was reminded of what a fool I made of myself entering my dill gherkins in the Tanunda Agricultural Show.
Ingredients
- 100g fine rock or sea salt
- 1.1g [1/4 teaspoon] pink curing salt [available from butcher suppliers]
- 1kg [1L] Vine valley white wine vinegar
- 2kg [2L] water
- 100g quality fine sea or rock salt
- wild fennel stalks and seed heads, chopped into about 10cm lengths
- 5g yellow mustard seeds [optional]
- 5g whole white pepper corns [optional]
- 2.4kg [2.4L] Vine Valley white wine vinegar
- 450g white sugar
- 30g whole black peppercorns
- 30g whole allspice
- 5g whole cloves [optional]
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