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5
from 1 vote
Pickled Gherkins
Pickled gherkins are a real store cupboard staple!
Prep Time
20
minutes
mins
Resting time
1
day
d
Total Time
1
day
d
20
minutes
mins
Course:
Side Dish
Cuisine:
British
Keyword:
cucumber, dill, salt, vinegar
Servings:
10
portions
Calories:
54.03
kcal
Author:
Emma
Equipment
1 litre jar
Ingredients
500
millilitres
white vinegar
200
millilitres
water
10
baby cucumbers
1
tbsp
salt
2
tbsp
dill
Metric
-
US Customary
Instructions
Heat the vinegar, water, salt and dill in a large pan with the baby cucumbers.
Bring to the boil and allow to simmer for ten minutes.
In the meantime sterilise a large jar by washing in warm soapy water and placing in a hot oven until completely dry.
Once the jar is prepared, carefully transfer the cucumbers to the jar and cover with the vinegar.
Immediately seal the jar, turning the lid tight and allow to cool.
An air tight seal will have formed when the jar lid is sucked in.
Notes
Note whilst the total time stated is 24 hours, for optimal results you should let these infuse for at least 48 hours.
Nutrition
Calories:
54.03
kcal
|
Carbohydrates:
10.92
g
|
Protein:
1.95
g
|
Fat:
0.33
g
|
Saturated Fat:
0.11
g
|
Sodium:
705.69
mg
|
Potassium:
442.73
mg
|
Fiber:
1.5
g
|
Sugar:
5.03
g
|
Vitamin A:
321.17
IU
|
Vitamin C:
8.47
mg
|
Calcium:
52.2
mg
|
Iron:
0.87
mg