How do you pickle a gherkin?
The small immature cucumbers that are known as dills or gherkins
require longer processing than most vegetables, especially if their
deep green color is to be fixed; they also need partial cooking.
Select gherkins of the same size.
small dill cucumbers
brine, using 225 g salt to each 2 liters water
- Place the gherkins in a saucepan, and cover with the
- Bring nearly to boiling point. Do not actually boil, but simmer
for 10 minutes.
- Drain and leave until cold, then pack into prepared jars, and
cover with spiced vinegar, preferably aromatic.
- Put on vinegar-proof covers.
Making homemade spicing vinegar
- Add to 1 liter of vinegar, 5 - 10g of each of the following
whole spices: cloves, allspice, cinnamon, white peppercorns,
ginger. The smaller quantity will be enough for a mild pickle but
for strongly flavored ones such as onion, the full quantity may be
- Put the spices in a folded cloth and beat them lightly with a
rolling-pin to release their flavor.
- Put the bruised spices into the vinegar and seal the
- It may be more convenient to add a double or treble quantity of
spices and dilute later with more vinegar, but label the container
accordingly if this is done.
- If time allows, leave the spices in the well-sealed bottle of
vinegar for 2 months, shaking daily for the first month.
- Strain out the spices carefully and re-bottle the vinegar.
Making quick spicing vinegar
- Place the spices and vinegar in a heatproof bowl and cover with
- Stand the bowl in a saucepan of cold water, bring the water
gently to the boil and draw the pan off the heat.
- Leave for 2 hours, taking care not to move the plate or flavor
will be lost.
- Strain the vinegar. If it is not immediately required, return
to the bottle and seal.