Recipe: Pickled Gherkins

Rating: 4.3 stars based on 1360 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.


  • 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


  • 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.


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