When I first posted about pickling gherkins I never expected it to be the biggest draw of the website. I get more visits from people googling “pickled gherkins” than pretty much anything else on the site. People have even been so kind as to post regional recipes for making gherkins and pickles, and I’d be a fool not to highlight them with their own entry.
If you’d like to share your version of pickled gherkins, feel free to post it in the comments and I’ll gladly add it with proper credit.
In New Zealand we just use white vinegar, always have. I don’t know where she got that recipe from, but it isn’t here. I’ve never even seen that acid stuff you mentioned as being part of a Kiwi recipe.
The recipe I’ve had for the past 20 years and use is:750mls white vinegar
small tbsp pickling spice (in mesh bag)
4 cups sugar
2 tsp saltBoil all together with pickling spice in a bag.
Cover the gherkins (I use sliced and chopped cucumbers too) with boiling water, leave to cool and drain x 4.
Pack the gherkins into jars, cover with boiled vinegar solution, cap and store in the dark.
Mixture can be reboiled after 4 days if desired but it’s optional.
Thank you very much Tish!
And while George Freuden’s recipe isn’t for a pickled gherkin, it’s too wonderful not to share.
I come from Hungary, one of the homes of Dill Cucumber. Note, not pickled as it has nought to do with vinegar. The ingredients I use are simply gherkins, lots of garlic, dill and cooking salt in hot water. Then, one of the main ingredients : SUNSHINE. Put the jars out into the sun and the gherkins will be ready to eat in 3-4 days
And thank you George!
- Ryan
I add some chili or piri-piri (one per jar is enough) and some mustard seeds with my pickles to get a hotter version.
Awesome idea, thanks Connie!