Title: Sweet & Sour Pickled Gherkins
Categories: Pickle Relish
Yield: 4 Jars

1	kg	Gherkins
50	g	Salt
1	l	Wine vinegar (6%)}
270	g	Sugar
50	ml	Vinegar concentrate}
6	tb	Mustard seed
4		Bay leaves
8		Button onions/shallots
8		Sprigs dill

NB You need 1l of vinegar at 7%. This can also be made from 50:50 6% wine vinegar and 8% white spirit vinegar, or 1:2 cider to spirit. You could even use 7:1 spirit vinegar to water.

Wash and brush the gherkins. Sprinkle with the salt and leave in a bowl turning from time to time for 24 hours. After this time, wash and dry them and pack into sterile "1lb" jars, together with a couple (or more) pickling onions or shallots per jar.

Put vinegar, concentrate and sugar in a pan, warm to dissolve the sugar and bring rapidly to the boil. Straightaway, pour this over the gherkins in the jars, making sure they are well covered. Add a bayleaf & sprig of dill per jar, and sprinkle over 1 1/2 tbs of mustard seed (1 heaped) per jar. Cover and leave 2 months before using.

Recipe (pinched and adapted) IMH Georges' Home BBS 2:323/4.4

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