Pickled gherkins
Authentic Estonian Pickled Gherkins Recipe - Vegetarian Dish
Vegetarian dietIntroduction
Pickled gherkins are a popular and delicious snack that can be enjoyed on their own or added to sandwiches, salads, and charcuterie boards. The tangy and crunchy flavor of pickled gherkins makes them a versatile addition to any meal.
History
Pickling has been used as a method of preserving food for centuries. The process of pickling gherkins likely originated in Eastern Europe, where cucumbers were abundant and needed to be preserved for the winter months. Pickled gherkins have since become a staple in many cuisines around the world.
Ingredients
How to prepare
- 1. Soak the cucumbers in cold water for 24 hours, wash them with a brush, and rinse.
- 2. Place the gherkins in a large jar and add dill stalks, currant leaves, and sliced garlic.
- 3. Bring water with salt and sugar to a boil, then allow it to cool until lukewarm. Pour the lukewarm mixture over the gherkins.
- 4. Cover the jar with a saucer and let it stand.
- 5. After two to three days, the liquid will become cloudy as the fermenting process, caused by lactic acid and accelerated by vinegar, begins.
- 6. Once the cucumbers have become more sour (after 2-3 days), strain the salty liquid into a saucepan and discard the stalks, leaves, and garlic.
- 7. Bring the liquid to a boil and let it boil for 2-3 minutes to eliminate bacteria.
- 8. Rinse the cucumbers under running water, then pour boiling water (freshly boiled) over them.
- 9. Place the cucumbers in sterilized jars (sterilized with boiling water or in a hot oven). Immediately pour the hot salty liquid (the previously boiled salt water) over them and seal the jars.
- 10. Store the pickled gherkins in a dark cupboard at room temperature for up to two years.
Variations
- Add sliced onions or red pepper flakes for a spicy kick.
- Experiment with different herbs and spices, such as mustard seeds or peppercorns.
- Use apple cider vinegar or white wine vinegar for a different flavor profile.
Cooking Tips & Tricks
Be sure to use small, hard gherkins for pickling to ensure a crunchy texture.
- Adding blackcurrant leaves and dill stalks with flowers can enhance the flavor of the pickled gherkins.
- Allowing the pickled gherkins to ferment for a few days will develop a more complex flavor profile.
Serving Suggestions
Pickled gherkins can be enjoyed on their own as a snack, or added to sandwiches, salads, and charcuterie boards. They also pair well with cheese and cured meats.
Cooking Techniques
The pickling process involves fermenting the gherkins in a salty brine, which helps to preserve them and develop their tangy flavor. Boiling the brine before pouring it over the gherkins helps to eliminate bacteria and ensure a safe preservation process.
Ingredient Substitutions
If you don't have blackcurrant leaves, you can substitute with grape leaves or bay leaves. You can also use fresh dill or dried dill seeds instead of dill stalks.
Make Ahead Tips
Pickled gherkins can be made ahead of time and stored in a dark cupboard at room temperature for up to two years. This makes them a convenient and long-lasting snack to have on hand.
Presentation Ideas
Serve pickled gherkins in a decorative jar or on a platter with other pickled vegetables for a colorful and appetizing display. Garnish with fresh herbs or a drizzle of olive oil for an extra touch of flavor.
Pairing Recommendations
Pickled gherkins pair well with a variety of foods, including cheese, cured meats, sandwiches, and salads. They also make a great addition to a charcuterie board or antipasto platter.
Storage and Reheating Instructions
Store pickled gherkins in a dark cupboard at room temperature for up to two years. Once opened, store in the refrigerator and consume within a few weeks. Pickled gherkins do not need to be reheated before serving.
Nutrition Information
Calories per serving
Each serving of pickled gherkins contains approximately 10 calories.
Carbohydrates
Each serving of pickled gherkins contains approximately 2 grams of carbohydrates.
Fats
Pickled gherkins are low in fat, with less than 1 gram of fat per serving.
Proteins
There is minimal protein in pickled gherkins, with less than 1 gram per serving.
Vitamins and minerals
Pickled gherkins are a good source of vitamin K, which is important for blood clotting and bone health. They also contain small amounts of vitamin C and potassium.
Alergens
Pickled gherkins may contain sulfites, which can cause allergic reactions in some individuals.
Summary
Pickled gherkins are a low-calorie, low-fat snack that is a good source of vitamin K and potassium. They are a tasty addition to any meal and can be enjoyed in moderation as part of a balanced diet.
Summary
Pickled gherkins are a delicious and versatile snack that can be enjoyed on their own or added to a variety of dishes. With their tangy flavor and crunchy texture, pickled gherkins are a popular choice for pickle lovers everywhere.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for pickled gherkins. It was a warm summer day, much like today, and I was visiting my dear friend Maggie in her cozy little cottage on the outskirts of town. Maggie was known far and wide for her delicious pickles, and I had always admired her skill in the kitchen.
As soon as I stepped through the door, I was greeted by the tantalizing aroma of vinegar and spices. Maggie was in the midst of preparing a fresh batch of pickled gherkins, and she beckoned me over to the kitchen to watch.
"Would you like to learn how to make these pickles, my dear?" Maggie asked, her eyes twinkling with excitement.
I eagerly nodded, and Maggie began to guide me through the process. She showed me how to carefully select the freshest gherkins from the garden, how to wash and dry them thoroughly, and how to slice them into perfect little rounds.
Next, Maggie handed me a small bowl of salt and instructed me to sprinkle it over the gherkins. She explained that this would help draw out excess moisture, making the pickles crisp and crunchy.
As we waited for the gherkins to sweat, Maggie regaled me with stories of how she had learned the art of pickling from her own grandmother, who had passed down the recipe through generations. She told me how her grandmother had always stressed the importance of using the best ingredients and taking your time to ensure the pickles turned out just right.
After the gherkins had sweated for a while, Maggie showed me how to rinse them thoroughly to remove the excess salt. Then, she carefully packed the gherkins into jars and added a mixture of vinegar, sugar, mustard seeds, dill, and a few secret spices to create the perfect brine.
Maggie explained that the key to making great pickles was allowing the flavors to meld together over time. She advised me to let the jars sit in a cool, dark place for at least a week before sampling them.
As I watched Maggie finish up the last jar of pickles, I couldn't help but feel a sense of wonder and gratitude. I had always loved to cook, but there was something truly special about learning this time-honored recipe from a dear friend.
After bidding Maggie farewell and promising to return soon for another cooking lesson, I headed home with a heart full of joy and a jar of pickled gherkins in hand. As I carefully placed the jar on the kitchen counter, I knew that I had discovered a treasure that would live on in my heart and my kitchen for years to come.
And so, whenever I make a batch of pickled gherkins now, I think back to that warm summer day with Maggie and smile. I am grateful for the knowledge and wisdom she shared with me, and I am proud to carry on the tradition of pickling that has been passed down through generations.
As I take a bite of a crisp, tangy gherkin, I can't help but feel a deep connection to my friend Maggie and her grandmother. And I know that as long as I keep making these pickles with love and care, their legacy will continue to thrive in my kitchen for years to come.
Categories
| Cucumber Recipes | Currant Recipes | Dill Recipes | Estonian Recipes | Estonian Vegetarian | Radish Recipes |