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! Watch this recipe being made in the Allrecipes Pickled Gherkins video.
2L boiling water
2 tablespoons salt
1 large bunch fresh dill, about 200g, cut into 10cm pieces
1 to 3 heads garlic, peeled (to taste)
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Directions Preparation:10min › Extra time:5days pickling › Ready in:5days10min
Boil the water and mix with the salt. Set aside and allow to cool to room temperature.
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 until you've filled the jar.
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.
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.