Pickled gherkins

    5 days 10 min

    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!

    81 people made this

    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.


    Pickled gherkins
    Pickled gherkins

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