Pickles go soft or grow mould for almost always two reasons: too little salt, and vegetables left above the liquid. The ratio is one heaped tablespoon of rock salt per litre; iodised table salt is not used here, as it clouds the brine. The vegetables must also be completely under the liquid, because any piece in contact with air will mould.
Ingredients
For the vegetables
For the brine
Into the jar
Method
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Prepare the jar
Rinse the glass jar with boiling water and dry it completely. A damp jar starts mould.
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Wash the vegetables
Wash them all and dry them thoroughly, and trim both ends of the gherkins.
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Pack
Pack the vegetables tightly into the jar, tucking garlic, lemon and chickpeas between them.
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Make the brine
Mix the water, rock salt and sugar and wait until the salt has dissolved completely, then add the vinegar.
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Fill
Pour the brine over the vegetables so that it covers them all.
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Weigh them down
No piece should be left above the surface; press them down with a clean stone or a small plate.
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Wait
Close the lid tightly and leave in a cool, dark place for 3 weeks.
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Check in the first week
Turn the jar gently each day for the first week to even out the build-up of gas.
Tips
- Do not use iodised table salt; it clouds the brine and softens the pickles.
- Keep the vegetables completely under the liquid. One piece in contact with air moulds the whole jar.
- The chickpeas speed up the fermentation, and two are enough; more makes the brine foam.
- Leave two fingers of space at the top, as the brine rises during fermentation.
Nutrition
Values are per serving and approximate.