Pickled gherkins

Pickled gherkins

Save this recipe

Be the first to make this!

About this recipe: Learn how to make pickled gherkins right at home, perfect if you've got a glut of gherkins from the garden. So easy to make, the hardest part is waiting. In my opinion, they taste best on the fifth day!


Serves: 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

Prep: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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate