Crunchy Gherkins

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  • 2 kg gherkins
  • salt
  • 4-8 cups sugar
  • 4 cups white vinegar
  • 4 teaspoons celery seeds
  • 4 teaspoons pickling spice
  • 1 teaspoon ground turmeric



Place gherkins in a plastic bucket and cover with boiling water, leave overnight
and drain and repeat. Repeat process for 7 days. On the 8th day place the
sugar, vinegar and spices in a saucepan and bring to the boil. Halve or
prick gherkins depending on size and pack into sterilised hot jars. Pour
over boiling syrup and seal.


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