Recipe: Pickled Gherkins

Rating: 4.1 stars based on 923 reviews

My father made these Pickled Cucumbers when I was growing up. I tried them once, and my kids fell in love with them. Now every morning they ask me to make them a pita stuffed with humus and these pickles for school. I call them old fashioned pickles because they don't use pickling mixes or any such modern ingredients. In this recipe the cucumbers are pickled in water, salt, vinegar, garlic and dill.



Ingredients:-

  • 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
  • 2-4 sprigs of fresh dill
  • 6-8 cloves fresh garlic, peeled and cut in half
  • water
  • kosher salt
  • white vinegar

Method:-

  • In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic.
  • Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.
  • Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added.
  • Top with 2 more sprigs of dill and 3-4 more cloves of garlic.
  • Once the jar is filled to the top, seal jar. Gently shake to mix.
  • Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, can can let them stay in the jar for an extra day or two.
  • Refrigerate.

None

This template modified by (c) Adrian Teakdesk.