Sweet and Tangy Gherkin Pickles

1.Wash the gherkins thoroughly under cold water and trim the ends. If they are large, you can slice them into halves or quarters.

2.In a large pot, combine the spirit vinegar, glucose-fructose syrup, water, sugar, and salt. Stir well to dissolve the sugar and salt completely.

3.Add the sliced onions, dill, black peppercorns, mustard seeds, and chopped parsley to the pot. If using, add the natural flavouring as well.

4.Bring the mixture to a boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.

5.Add the gherkins to the pot and stir gently to coat them in the pickling liquid. Simmer for an additional 10 minutes, ensuring the gherkins are heated through but still crisp.

6.Remove the pot from heat and let the mixture cool slightly. Prepare sterilized jars for storing the pickles.

7.Using a slotted spoon, pack the gherkins into the sterilized jars, leaving some space at the top. Pour the hot pickling liquid over the gherkins, ensuring they are fully submerged.

8.Seal the jars tightly with lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before consuming to allow the flavors to develop.