Best Simple Pan Cooked Gherkins Recipes

Sweet Gherkins image

Provided by Sally

Categories Canning

Time P5D

Yield 7-9 Pints

Number Of Ingredients 10

5 quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
1/2 cup pickling salt
8 cups granulated sugar (divided through recipe)
6 cups distilled white vinegar (divided through recipe)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
8 pieces cinnamon sticks (1 inch)
1/2 teaspoon fennel seed (Optional but good)
1 teaspoon vanilla extract (Optional but good)

Steps:

Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
FIRST DAY:
In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
SECOND DAY:.
In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
THIRD DAY:.
In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
FOURTH DAY:.
In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

Simple Pan-Cooked Gherkins image

Number Of Ingredients 6

2 tablespoons peanut oil
2 teaspoons black mustard seeds
3 dried red chili peppers, such as chile de arbol, broken
1 pound gherkins (tindora), halved or quartered lengthwise
1/2 teaspoon salt, or to taste
1 large tomato, finely chopped

Steps:

1. Heat the oil in a large skillet over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides.2. Add the red chili peppers, gherkins, and salt, and cook, stirring, until golden, about 4 minutes. Add the tomato, reduce the heat to low, cover the pan and cook until the vegetables are crisp-tender and the juices completely evaporated, 3 to 5 minutes. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves