My sister's homemade gherkins

    12 hours 20 min

    In my family, the kitchen belongs to the women and we exchange recipes. My sister continues to make these pickled cucumbers that my grandmother made at the summer home by the seaside. Oh, what a delight all these crunchy gherkins are! Use your favourite herbs, you can't go wrong!

    19 people made this

    Serves: 8 

    • 1kg small cucumbers
    • 350g coarse salt
    • 75g silverskin (pearl) onions
    • 4 cloves garlic
    • 15 cloves
    • 20 black peppercorns
    • 1 bouquet garni
    • 1 litre white balsamic vinegar

    Prep:20min  ›  Extra time:12hr pickling  ›  Ready in:12hr20min 

    1. Rinse cucumbers with water to remove dirt; remove stems and dry with kitchen paper.
    2. Lay a large kitchen towel out on a tray and spread cucumbers on the towel. Sprinkle with salt and set aside for 12 hours (cucumbers will release water onto towel).
    3. The next day, rinse cucumbers to remove salt and place them in several sterilised glass jars. Add onions, garlic, cloves, peppercorns and herbs (have a little bit of everything in each jar). Pour vinegar into each jar to cover and close tightly.
    4. Begin to taste gherkins after 2 or 3 days to see if they're ready to your taste.


    My grandmother used to boil the vinegar before putting in jars.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I didn't know there were still kitchens that belonged to women only. That was in my grandmother's time and I'm 82  -  19 Jan 2014