recipes

Production of Bottled Gherkins

Cornichons and Sticksi

These are the Original and Secret recipes brought to Deemster, Gumtree by the Brannekampe Brothers, circa 1984.  Instructions for processing refer to “1230 Glass”.  A jar of about 500 cc will suffice.

Refrigeration is only required during warmer months.  Gherkins may be store outside if over-night temperatures are below 15°C.

Soak for up to ½ an hour.  Wash and remove soil.   Grade according to the following specification:

Cornichons

Spices, per glass jar:

• 3 grams yellow mustard seed
• 1 gram Black pepper corns
• 10 grams fresh onion pieces
• 1 gram fresh dill or dill seed

Fill 195 grams Grade 1 gherkins, cleaned sorted and graded into glass jar.

Solution (to make 1 litre)

• Dissolve 90 grams of white sugar
• and 25 grams salt
• in 820 ml water
• and add 180 ml white spirit vinegar at 10%
• Heat to 70°C.

Fill glass jar leaving 9 to 10 mm headspace.  Close with cap that has warmed in water.

Process

Place bottles is a sufficiently large pot to cover with water at 88°C.  Maintain at this temperature for 22 minutes.  Allow to cool and then place in cold water to stop processing.

Sticksi

Spices, per glass jar:

• 2 grams yellow mustard seed
• 10 grams fresh onion pieces
• 1 gram fresh dill or dill seed

Fill 205 grams Grade 3 cleaned and sorted gherkins, cut into 4 or 6 pieces (length-ways).  Approximately 50% skin facing out.

Solution (to make 1 liter)

• Dissolve 120 grams white sugar
• and 28 grams salt
• in 800 ml water
• and add 200 ml white spirit vinegar at 10%
• Heat to 70°C.

Fill glass jar leaving 9 to 10 mm headspace.  Close with cap that has warmed in water.

Process

Place bottles is a sufficiently large pot to cover with water at 88°C.  Maintain at this temperature for 22 minutes.  Allow to cool and then place in cold water to stop processing.