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Pickled Gherkins in a Drum

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"No matter what they tell you, the tastiest pickles are always made in a plastic drum - remember that!"

Ingredients

  • gherkins - amount by choice
  • garlic - 2 - 3 heads
  • water
  • sea salt - 2 2/3 tbsp (40 g) per 4 1/5 cups (1 liter) of water
  • sodium benzoate - 1/5 tsp (1 g) per 4 1/5 cups (1 liter) of water
measures

How to make

Pierce the cleaned gherkins in several places with a thick needle. Arrange them in a drum with the cleaned garlic cloves. Make a solution of water with sea salt in an amount depending on the size of your drum. For every 4 1/5 cups (1 liter) of water, put 2 2/3 tbsp (40 g) sea salt.

Add the gherkins to the drum and keep it in a cool place. After the third day, start decanting for a period of 10 days. When you feel the pickles are ready, add sodium benzoate, 1/5 tsp (1 g) per 4 1/5 cups (1 liter) of water in the drum.

Keep decanting the gherkins for 3 more days – the benzoate dissolves and the juice remains clear. Keep the salted pickles in the drum in a cool, dark place.

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