- 4cup - of sugar
- 1 - part salt to 4 parts water
- 2.5l - litres vinegar
- 4.5 kg - fresh gherkins
- 1/2 - box pickle spices
Rub the gherkins smooth using a coarse cloth, then make enough salt mixture to cover the gherkins and soak them for 24 hours.
Boil the vinegar, sugar and spices together.
Rinse the gherkins and immediately place them in sterilised jars or wide-rimmed bottles.
Pour boiling water over the gherkins in the jars and allow them to stand for about 5 minutes.
Drain the gherkins and pour the boiling vinegar mixture over.
Seal the jars and store.
Allow the gherkins to stand for at least one month before using
Words and image: Home magazine.
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