Young and sweet, this recipe is best with gherkins or young cucumbers, but can be adapted to most vegetable canning. Use these for burger toppings or as spears alongside a sandwich.
Thoroughly wash and trim off flower end of cucumbers and store in iced water.
Slice and pack cucumbers into boiled sterile jars.
Boil other ingredients until dissolved.
Add boiling liquid to jars and seal with lids.
Allow to mature for 3 months before tasting.
Serve on burgers, sandwiches or as a snack.
NB: Calcium chloride is commonly used in cheese-making and brewing. The addition of calcium chloride will aid crunchiness and give a slight saltiness reducing the need for additional salt.
1.25kg Young Cucumbers or Gherkins (does about 6 x 300ml jars)
2 TBS Salt
1 Litre White Vinegar
150g White Sugar
2 TBS Pickling Spice (Bay, mustard seed, pepper, fennel, dill, allspice, cloves, cinnamon)
1/8 tsp (Pinch) calcium chloride to each 250ml of jar capacity (improves crunchiness)