Pickles were always part of our meals at home, breakfast and lunch especially. Dill and dill crowns are an integral part of Swedish pickled gherkins. They should also be both salty and sweet and definitely not too vinegary. This is a family recipe, given to me by my grandmother, I’ve just tweaked it a little. Firstly though, I must explain that I’ve used a Swedish ingredient called ‘ättika’.
Ättika is like a really strong vinegar that has a distinctive sour taste and pungent smell. It’s commonly used for pickling and baking. Unfortunately you can’t just replace ättika with vinegar when it’s required in cooking, I’ve tried. I’m told that glacial acetic acid is very similar but I have never used it. Ättika is however easily purchased online. If only 24 percent is available, you’ll need to dilute it. Take half the required amount in the recipe and add the same again of water.
Delicious served on open sandwiches, especially with meats and pates. They also work well as an accompaniment to fish tacos and of course burgers.
Swedish Pickled Gherkins
- Sterilised Kilner jars
- 1 kg gherkins
- 15 g horseradish root peeled and sliced
- 3 Dill crowns stalks sliced
- 1 small bunch dill with stalks if you can’t find crowns just use dill
- 425 g sugar
- 225 ml water
- 225 ml ättika 12% If you have 24% use 112ml and top up with 112ml water, then proceed as per the recipe.
- 45 g salt
- 1 bay leaf
- 1 Tbls yellow mustard seeds
- 1 Tbls white peppercorns
- Wash the gherkins well, they are quite prickly so take care. Cut the ends off the gherkins and then slice.
- Place the slices into your sterilised jars layered with the dill, dill crowns, stalks, bay leaf & horseradish. Heat the sugar, water, salt, mustard seeds, peppercorns and ättika in a pan until it comes to the boil, simmer until the sugar and salt have dissolved. Pour over the gherkins and seal. They’re ready to eat in 10-14 days.