Pickled gherkins

  • 30 mins cooking
  • Makes 6 Cup
  • Print


Pickled gherkins
  • 1.5 kilogram fresh gherkins
  • 5 cup (1.25l) water
  • 1/2 cup (145g) coarse cooking salt
  • 1 1/2 cup (330g) white sugar
  • 4 1/2 cup white vinegar
  • 2 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon whole cloves


Pickled gherkins
  • 1
    Halve gherkins lengthways and remove seeds with a teaspoon. Cut gherkins lengthways into thick slices.
  • 2
    Combine the water and salt in a medium saucepan. Stir over heat until salt dissolves. Place gherkins in large heatproof bowl and add salt mixture. Cover and stand overnight.
  • 3
    Rinse gherkins well under cold water; drain. Pack into hot sterilised jars.
  • 4
    Stir remaining ingredients in medium saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Cool 5 minutes.
  • 5
    Pour enough vinegar mixture into jars to cover gherkins; seal immediately. Label and date jars when cold.


The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way.

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