Classic Swedish Pickled Gherkins
Servings: 2 Jars
Equipment
- 2 large sterilised kilner jars or 4 jam jars.
Ingredients
- 1 kg gherkins
- 15 g horseradish root peeled and sliced
- 4 Dill crowns stalks sliced
- 1 small bunch dill with long stalks if you can’t find crowns just use dill
- 400 g sugar
- 240 ml water
- 240 ml ättika 12% If you have 24% use 120ml and top up with the sam of water, then proceed as per the recipe.
- 45 g salt
- 2 bay leaves
- 1 Tbls yellow mustard seeds
- 1 Tbls white peppercorns
Instructions
- Wash the gherkins well, they are quite prickly so take care. Cut the ends off 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 5-7 days. Store in the fridge. Once opened use within 10 days.
Notes
If you can't find dill crowns just add a little more dill.