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Message: <blockquote data-quote="Riva_Roxaban" data-source="post: 2424422" data-attributes="member: 538585">I have not had gherkins for a long time because the last lot were soggy and not crisp or crunchy, I stopped buying pickled onion because they were to sweet as well.I make my own pickle onions without any sugar in the malt vinegar, I supposed you could make your own gherkins the same way, soak the gherkins over night in a bucket of salt water, drain, put in sterilised pickle jars and cover with white vinegar and spices of choice.We used to be able to get a great English piccalilli (forgotten the brand name) which was sharp to the taste, mad cow disease  put a stop to importing that here. I have never been able to replicate the taste in all of my efforts to make it.</blockquote>

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