- Dish type
- Side dish
- Vegetable side dishes
Learn how to make pickled gherkins right at home, perfect if you've got a glut of gherkins from the garden. In my opinion, they taste best on the fifth day!
60 people made this
- 2L boiling water
- 2 tablespoons salt
- 1kg gherkins
- 1 to 3 heads garlic, peeled (to taste)
- 1 large bunch fresh dill, about 200g, cut into 10cm pieces
MethodPrep:10min ›Extra time:5days pickling › Ready in:5days10min
- Boil the water and mix with the salt. Set aside and allow to cool to room temperature.
- In a large jar (5 litres or larger), start layering by adding a handful of dill, a garlic clove, then an even layer of cucumbers. Continue layers till you've filled the jar.
- Pour in the cooled, salted water to cover the cucumbers. Place a small dish on the top of the cucumbers and lay a stone on top of the dish, acting as a weight to keep them submerged.
- Place the uncovered jar in a cool, dark place. Allow to ferment for 3 to 5 days, depending on how pickled you'd like them to be. Afterwards, store in their liquid in a covered container in the fridge for up to 2 weeks.
For best results, use fresh gherkins with unblemished skins and try to use organic, if possible.