Pickled gherkins


Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
610,686 73.5/5 for 171 ratings
Grade this recipe:

Last modified on: August 21th 2013

For 500 g, you will need:

Change those ingredients for: 250 g 500 g 1 kg 1 kg 500 g

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
36 min.4 hours4 hours 36 min.
Keeping: Several months.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Pickled gherkins : Photo of step #1
Wash the 500 g fresh gherkins thoroughly.

Stage 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.

Stage 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.

Stage 4 - 5 min.
Pickled gherkins : Photo of step #4
Cut off any remaining stalks from the gherkins.

Stage 5 - 5 min.
Pickled gherkins : Photo of step #5
Rinse again, then dry with a tea-towel.

Stage 6 - 3 hours
Pickled 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.

Stage 7 - 5 min.
Pickled gherkins : Photo of step #7
After this time, discard the salty water and rinse the gherkins...

Stage 8 - 1 hour
Pickled 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.

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
69 Kcal or 289 Kj6 gr12 gr0 gr
3 %2 %1 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
6 Kcal or 25 Kj1 gr1 gr0 gr
0 %<1 %<1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

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

More recipes?

This recipe uses (among others)
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare cabbage, Fresh pasta dough, How to prepare broccoli, Puff or flaky pastry (pâte feuilletée), Béarnaise sauce, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: French bean salad with vinaigrette , Mackerel rillettes, How to cook pasta properly, How to prepare broccoli, Preserved lemons, ... All
TarragonTarragon: You can get more informations, or check-out other recipes which use it, for example: Rillettes stuffed mushrooms, Little vegetable omelettes, Béarnaise sauce, Spinach fritters, Filet mignon with mustard and tarragon sauce, ... All

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