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Pickled Gherkins
Prep Time
20 mins
Resting time
1 d
Total Time
1 d 20 mins
 

Pickled gherkins are a real store cupboard staple! 

Course: Side Dish
Cuisine: British
Keyword: cucumber, dill, salt, vinegar
Servings: 1 litre jar of pickled gerkins
Author: Emma Walton
Ingredients
  • 500 millilitres white vinegar
  • 200 millilitres water
  • 10 baby cucumbers
  • 1 tbsp salt
  • 2 tbsp dill
Instructions
  1. Heat the vinegar, water, salt and dill in a large pan with the baby cucumbers. 

  2. Bring to the boil and allow to simmer for ten minutes. 

  3. In the meantime sterilise a large jar by washing in warm soapy water and placing in a hot oven until completely dry. 

  4. Once the jar is prepared, carefully transfer the cucumbers to the jar and cover with the vinegar. 

  5. Immediately seal the jar, turning the lid tight and allow to cool. 

  6. An air tight seal will have formed when the jar lid is sucked in.

Recipe Notes

Note whilst the total time stated is 24 hours, for optimal results you should let these infuse for at least 48 hours.