Pickled gherkins

Step by step recipe:

  1. 5 min.Pickled gherkins : Photo of step #1
    Wash the 500 g fresh gherkins thoroughly.
  2. 10 min.Pickled gherkins : Photo of step #2
    Brush each gherkin under running water to remove all the little "bristles" and give it a smooth surface.
  3. Pickled gherkins : Photo of step #3
    If you don't have a suitable brush, or if you prefer, you can use my grandmother Jeanne's method: rub them with the corner of a tea-towel.
  4. 5 min.Pickled gherkins : Photo of step #4
    Cut off any remaining stalks from the gherkins.
  5. 5 min.Pickled gherkins : Photo of step #5
    Rinse again, then dry with a tea-towel.
  6. 3 hoursPickled gherkins : Photo of step #6
    Put the gherkins in a bowl with 300 g coarse salt for 3 hours to draw off some of the juice.

    Note: contarary to popular belief, there is no need to soak them any longer than this, as they will start to dry out.
  7. 5 min.Pickled gherkins : Photo of step #7
    After this time, discard the salty water and rinse the gherkins...
  8. 1 hourPickled gherkins : Photo of step #8
    ...and soak them for 1 hour in a bowl of cold water. We do this so that the gherkins will not be too salty.

    After one hour, drain the gherkins and dry them on a tea-towel.
  9. 1 min.Pickled gherkins : Photo of step #9
    Pour 1 sprig tarragon and a few peppercorns into the bottom of the jar you are going to use.
  10. 5 min.Pickled gherkins : Photo of step #10
    Fill the jar with gherkins and cover with cold white vinegar (there's no need to boil or even heat it).

    Seal the lid and leave to mature for a month before eating.

Remarks:

You can use a different vinegar if you prefer, but if you do not use white vinegar, your gherkins may take on an unusual colour.

Source:

According to the lady on the market who sold me gherkins.

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