Pickles


Pickles are one of the most popular side features to a meal worldwide. They are estimated to be over 4,000 years old. In the 19th century, people pickled their own or bought them in bulk from barrels in the grocery store. Each respectable family possessed a special galss or ceramic pickle pot. Pickles were as much a tabletop feature as salt and pepper.

10-12 pounds cucumbers (Gherkins)
10-12 shallots
dill (leaves and flower)
black peppercorn
3.17 qt. water (3 l)
250 gr. salt (5 tablespoons)
300 gr. sugar (6 tablespoon)
wine vinegar
Select same or similar size Gherkin cucumbers.
Drop a few black peppercorns at the bottom of the jar.
Peal a handful of shallots.

Add a couple of sliced in half shallots in each jar.
Add a couple of dill leaves or flower. The dill flower has stronger aroma.
Arrange the cucumbers tightly in the jar.

Prepare the marinade. Add 5 tablespoons of salt and 6 tablespoons of sugar in 3.17 qt. of water. Add wine vinegar according to individual taste.
Pour marinade in jar until all cucumbers are covered. Make sure the content do not extend to the neck of the jar.
Cap the jar with a lid and place the jars in a pot filled with water. Make sure the water covers well the jar top. Bring the water to a steady boil for about 2 minutes and remove from water.