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Gherkin vs Pickle (+Easy Gherkin Recipe)

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!

Servings: 1 jar
Course: Others

Ingredients

Here’s what you’ll need to brine the gherkins in an overnight solution:
  • 2 tbsp canning salt
  • 1 cup water
  • tiny cucumbers 1-3 inches in length
The gherkins are stored in a flavored brine. You’ll need the following per pint jar:
  • 12 whole peppercorns
  • ½ tsp pickling spice
  • 1 cup distilled white vinegar
  • 1 tbsp canning salt

Instructions

    Cup of Yum
  1. 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.
  2. Add the peppercorns and pickling spice to a pint size mason jar.
  3. Drain the cucumbers and pack them into the canning jars.
  4. In a small saucepan add the tablespoon of canning salt to a cup of vinegar and bring to a boil.
  5. 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.