Traditional recipes

Pickled gherkins recipe

Pickled gherkins recipe

  • Recipes
  • 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

IngredientsServes: 15

  • 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

  1. Boil the water and mix with the salt. Set aside and allow to cool to room temperature.
  2. 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.
  3. 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.
  4. 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.


Pickled gherkins

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