Do these have to be bottled in sterilized jars?

Hi Colleen,

The recipe assumes the pickles are in a large crock at this point. After that stage, they can either be refrigerated or put up in jars. Older recipes would sterilize the jars before adding the pickles, but newer recipes have you pack the pickles into clean jars, then process in a boiling water bath for 10 or 15 minutes (depending upon the recipe, jar size, etc.)

If you're going to be doing any canning and don't have much experience, I'd recommend you pick up a copy of the Ball Blue Book, which will provide you with some good background knowledge.

Happy Canning!

-- CM

On the sweet gherkin recipe is the mustard dry? I presume the vinger is cider.

Hi Cheryl,

Use dry mustard (such as Coleman's English Mustard) and either cider vinegar or white vinegar may be used. White vinegar makes crystal clear pickles while cider vinegar adds flavor - half and half makes a good balance. Be sure to use organic or distilled vinegar of a high quality (avoid store brands) for best results!

-- CM