I’ve been caught out again. For some reason my petite cornichons have developed early and gone unnoticed – I now have a number of mammoth gherkins to use up, so a last minute change of plan is called for. This is a fine pickle or relish which is great with sausages or in sandwiches. If you’ve a lot of patience, the finer you can chop the veg the better. You could use a food processor to get a finer texture if you are careful – you don’t want a puree. I personally use a mandolin to get nice thin strips then finish off with a knife.
You need to start this a day in advance to leach out all of the excess moisture, then leave to mature for a few days to let the spices evolve.
Will keep for a few months
How about replacing the gherkins with a few of those spare courgettes you don’t know what to do with?
Makes about 5 * 1lb jars
- 1.25kg Gherkins or Cucumbers, trimmed, finely chopped
- 3-4 medium Onions, finely chopped
- 2 Red Peppers, finely chopped
- 2 Tbsp Salt
- 300ml White Wine/Cider Vinegar
- 200g Sugar
- 2 tbsp Cornflour
- Fresh Dill, chopped
- ½ tsp Turmeric
- 1 Tbsp Black Mustard Seed
- ¼ tsp Nutmeg
- ½ tsp Ajwain (Carom) Seed (optional)
- Prepare the gherkins, onion & peppers and mix in a large bowl and stir through the salt. Cover with clingfilm and leave for 24 hours for the excess liquid to leach out
- Pour into a large colander or sieve, rinse through with fresh water to lose some of the salt and leave to drain for 10 minutes
- In a large pan heat up the vinegar with the sugar and cornflour until dissolved, thickened and clear
- Remove from the heat and stir in the dill & spices and leave to steep for 10 minutes
- Pour the gherkin mix into the vinegar and mix well
- Portion into sterilised jars and leave for a week if you can before using