THE BEST HOMEMADE GHERKINS
My homemade Gherkins are delightful pickled baby cucumbers prepared following a traditional Bulgarian recipe. Juicy and flavoursome, gherkins are an excellent accompaniment to sandwiches and are great to add to winter salads. I LOVE gherkins on a burger, and I am sure I am not the only one. Gherkins lift up the flavours of any meat, making it more succulent and delicious.
HISTORY OF GHERKINS.
The name gherkin comes from the early modern Dutch gurken (or augurken) and translates as a small pickled cucumber.
The name Gherkin is used also for another species of cucumber, Cucumis anguria (West Indian gherkin). They are closely related to the European cucumber. West Indian gherkins are pickled and used in cooking in Asia.
Another popular name for pickled baby cucumbers is cornichon. It comes from the French language.
Some speculate that gherkins were first pickled in China as long-lasting food for the workers building the Great Wall of China. Another popular theory is that gherkins were pickled even before that in the Tigris Valley of Mesopotamia with cucumbers brought from India.
Today, gherkins are a much-loved condiment in many parts of the world.
HEALTH BENEFITS OF PICKLED GHERKIN AND GHERKIN BRINE.
Pickled gherkins deliver all benefits of the vinegar, spices and cucumber combined.
Gherkins are rich in vitamins, minerals, and antioxidants. They are highly beneficial for those with water retention problems.
Drinking pickled gherkin juice or brine is believed to help against muscle cramps, weight loss and diabetes, and, when made with a sugar supplement, is suitable for those following the ketonic diet. It’s also recommended for people who need sodium to manage their electrolyte balance.
HOW TO MAKE PERFECT HOMEMADE GHERKINS?
📋 INGREDIENTS FOR MAKING PICKLED GHERKINS
Cucumbers: My favourite baby cucumbers for pickling is the Cornichon de Paris variety. This variety was developed specifically for pickling in France. The cornichons have a perfect size and small seeds and are the best baby cucumbers for pickling. Pickled gherkins with larger seeds are usually soft and do not keep their crunchiness as the smaller gherkins do. If cornichons are not available, you can use mini cucumbers. Choose thin and delicate mini cucumbers for pickling.
Vinegar: White distilled vinegar, apple cider vinegar and white wine vinegar are all suitable for pickling vegetables. They are all light in colour and will not tint the gherkins. They all have a lovely tartness, perfect for pickling. My choice is to use apple cider vinegar for its health benefits and its pleasant tang.
Spices: Some popular recipes call for mustard seeds or allspice, but I prefer the clean taste of coriander seeds which I use in this recipe.
Fresh herbs: Traditionally back home, we use dill for pickling gherkins. Garlic can also be added for a piquant flavour.
📖 STEP-BY-STEP INSTRUCTIONS
General rules for canning:
Always sterilise the jars that you will be using to pack the gherkins in and use fresh healthy cornichons.
Wash your hands before you start canning and wash your product well.
Use clean utensils, towels, bowls and pots to avoid transferring bacteria to your product.
Use jars with twist-off caps. Clip-top jars are not suitable for processing.
Step 1: Sterilise the jars and lids
If you are using a pressure canner skip this step, but do wash the jars well prior to packing.
To sterilise jars using the water bath method, first wash the jars in warm soapy water, then rinse them well in clean warm water. Place the clean warm jars in a large pot with hot water on your hob. Ensure the jars are covered with at least 1 inch of water.
Bring the water in the canning pot to a full boil, cover the pot with a lid and set a timer for 10 minutes from the moment the water reaches a full boil. If the water is boiling too vigorously, reduce the heat until it comes down to a gentle but full boil. Place the jar lids in boiling water to sterilise them. Remove the canning pot from the heat after 10 minutes.
Fish the empty jars and lids out of the hot water with canning tongs. Place them upside down on a clean tea towel and cover them with another clean towel to prevent dust or dirt from landing on them.
Step 2: Prepare the mini cucumbers for pickling
Place the mini cucumbers into an ice bath (a bowl of water with ice) for 20 minutes. This helps to preserve their crunchiness when pickled.
Step 3: Pack the jars
Place vinegar, sugar and salt on the bottom of the sterilised jars. Add crushed black pepper, bay leaf and coriander seeds inside.
Pack the mini cucumbers loosely in the jars. Place 5-6 stalks of dill and onion slices in the middle of the jars between the gherkins.
Top up the jars with water, and leave 1 inch (3 cm) headspace. Wipe the jar rims to remove air bubbles, then tighten the lids.
Step 4. Process the JARS of gherkins
If you have a pressure canner, put it to work. Unfortunately, I do not own one and use the water bath method for canning instead. Although there are controversies about using the water bath method, it works for me. Make sure to use the canning method that you are comfortable with. There are many options.
HOW TO PROCESS GHERKINS WITH THE WATER BATH METHOD.
Heat water in your kitchen kettle. Place the packed jars inside your canning pot and pour enough warm water to cover the jars. Ensure that there is at least 1 inch of water above the jars.
Bring the water to a full boil. Time 10 minutes from the moment the water comes to a full boil. Don’t be alarmed when you see the gherkins changing their colour to darker green when they are processed. This is normal.
Take the processed jars of gherkins out of the canning pot with your tongs. Place them upside-down on a tea towel and leave them overnight to cool completely.Store jars of pickled gherkins in a dark and cool place.
🍲 HOW TO USE PICKLED GHERKINS
In the Balkans, pickled gherkins are often served as an appetitive or a mezze to a traditional local brandy, rakia. They are also used in salads and spreads. Gherkins pair well with pate and are the perfect accompaniment to sandwiches and grilled meat. They are great to use in burgers.
I even use them in cooking. If you are curious about how to cook with gherkins, view my recipe Quick Clay Pot Jumble with Sausage & Cheese.
If you like spicy food, drop one or two sliced rocket chillies in your jar with gherkins just a couple of days before eating them. Chillies add a wonderful piquant flavour to gherkins.
Enjoy!👨🍳👨🍳👨🍳
PIN IT FOR LATER!
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The Best Homemade Gherkins
Equipment
- 1 Canning pot
- 1 Pint (495ml) jar with a lid
Ingredients
- 7-10 mini baby cucumbers (cornichons) depends on their size
- 3 slices onion
- 1 teaspoon apple cider vinegar
- 400 ml water
- 1 teaspoon granulated sugar
- 3 seeds black pepper crushed
- 1 teaspoon sea salt
- 1 teaspoon coriander seeds
- 3 stalks dill
Instructions
- Sterilise the jars.
- Choose small and thin cornichons with small seeds for this recipe. Scrub them well in cold water. Place the baby cucumbers in a large bowl of cold water and add a handful of ice cubes. Let the cornichons soak in the chilled water for 20 minutes. This helps to preserve the crunchiness in the gherkins.
- Add a ratio of 1 teaspoon vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 bay leave, 3 whole black pepper seeds, 1 teaspoon coriander seeds to 1 pint (495ml) jar.
- Pack the mini cucumbers loosely in the jars. Place 5-6 stalks of dill and a few slices of onion between the gherkins.
- Top the jars with water. Always leave 1 inch headspace in the jars and wipe the jar rims clean before tightening the lids.
- Process the packed jars of gherkins in boiling water for 10 minutes to seal the leads. Place the jars of gherkin upside down on a tea towel and leave them to cool overnight. Store canned gherkins in a cool place.
