Gherkins

Serving suggestion

Store up to 2 years

HFG tip

Sterilising jars and bottles:

To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for 10–15 minutes, or until completely dry, then remove carefully.

For hot packing, pour the hot mixture straight into the hot jars; for cold packing, allow the jars to cool before adding your pickles or preserves.

To sterilise the lids, place them in a large saucepan of boiling water for 5 minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using.

Heat-processing:

1 Also called water bathing or canning, this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms, lengthening the shelf life of preserves, and providing a proper seal.

2 Get the biggest pan you have, such as a stockpot – the taller, the better – and put it on the stovetop.

3 Lay a folded tea towel in the bottom of the pan, then sit your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged.

*Non-reactive cookware means it doesn’t react to acid or chemicals in food. Choose stainless steel, ceramic and glass, and avoid copper, cast iron or aluminium.

This is an edited extract from Pocket Pickler: Essential recipes for pickles, chutneys, relishes and more by Alex Elliott-Howery. Published by Murdoch Books RRP$29.99