Gherkin vs Pickle (+Easy Gherkin Recipe)
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Gherkin vs Pickle (+Easy Gherkin Recipe)
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If you love gherkins or want to find out how they taste compared to the pickles you’re used to eating, they’re actually quite easy to make at home!
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Ingredients
Here’s what you’ll need to brine the gherkins in an overnight solution:
- 2 tbsp salt canning salt
- 1 cup water
- cucumber 1-3 inches in length, tiny
The gherkins are stored in a flavored brine. You’ll need the following per pint jar:
- 12 black peppercorns whole
- ½ tsp pickling spice
- 1 cup white vinegar distilled
- 1 tbsp salt canning salt
Instructions
- In a small saucepan, combine 2 tablespoons of salt to one cup of water and heat just until the salt has dissolved. Submerge the tiny cucumbers, placing a heavy object on top so they remain in the water if needed. Let them soak overnight.
- Add the peppercorns and pickling spice to a pint size mason jar.
- Drain the cucumbers and pack them into the canning jars.
- In a small saucepan add the tablespoon of canning salt to a cup of vinegar and bring to a boil.
- Pour the brine over the pickles, leaving 1/2 inch headspace at the top of the jar. Add the lid and ring and store in the refrigerator.
Notes
- Gherkins are best left to sit for 2 weeks before eating.
- For Canning: process in a hot water bath canner for 10 minutes.
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