The Best Homemade Gherkins
Gherkins are pickled baby cucumbers and are a fantastic vegetarian, gluten-free and Keto-friendly treat. They are a great appetiser, paired with pate, cold meats and cheeses and an awesome condiment for sandwiches and burgers. With this traditional recipe for Homemade Gherkins from the Bulgarian cuisine, you can enjoy the most delicious, crunchy and beautifully flavoured gherkins.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Appetizer, Salad, Side Dish, Snack
Servings 1 1 pint/490 ml jars
- 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
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.
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