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This is my second recipe for the World Pickle Day. It is a more or less classic preparation of gherkins in Germany.

I wanted to make whole pickled gherkins or cornichons, but I didn't get them small enough (or maybe my jars are too small), so I settled for slices. These will get softer with time, so they should be kept not too long.

Pickled Gherkins with Dill

Source:	Mixed from several recipes by Sus
Categories:	Pickles, Gherkin, Dill
Yields:	1 Recipe

Ingredients:

1	kilo	Gherkins
3-4	small	Onions
500	ml	White Wine Vinegar
300	ml	Water
100	gram	Sugar
4		Bay leaves
1	bunch	Dill
4		Dill blossoms; fragmented
2	tablespoon	Mustard seeds
1	teaspoon	Black Pepper; coarsely ground
1/2	teaspoon	Allspice; coarsely ground
		Salt

Preparation:

Wash the gherkins and cut into slices about 1cm thick. Also slice the onions. Chop the parts which do not look like neat onion rings. Wash the dill and pluck into small tufts.

Bring the vinegar, the water and the sugar to boil. When the sugar has dissolved, add first the spices, then the onions and half of the dill and finally the gherkin slices. Bring to a boil again. Stir gently without destroying the onions slices.

Use very clean jars for filling. Alternately fill in the gherkins with the other cooked ingredients, fresh dill and the dill blossoms. Fill in the hot liquid up to the rim. If there is not enough liquid, it is possible to add some vinegar and water to the hot mixture in the pot. Close the jars immediately. Let steep for some weeks before serving.

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Tags: Recipe, Preserves, Pickles, Gherkin, Dill, Blog Event