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!
2L boiling water
2 tablespoons salt
1 to 3 heads garlic, peeled (to taste)
1 large bunch fresh dill, about 200g, cut into 10cm pieces
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Method Prep: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.