Deli Style Gherkins

Many would say this is the original European pickle. Picked in Summer, submerged in a salty brine and eaten through the long hard Winter. Fermented gherkins have a sour pucker that cannot be beaten. Make a few jars and add to salads, sandwiches, cheese boards, or eat them straight out of the jar!

Makes 4 x 375 ml jars

Ingredients:

800 g gherkins, approx. 3 per jar
4 cloves garlic
1-2 tsp each jar of spices such as:
  • Mustard seed
  • Fennel seed
  • Dill seed
  • Fresh dill
  • Fresh tarragon
  • Black pepper

800 ml water
40 g salt
4 grape vine leaves, if you can, but not essential. They add tannins to the jar and help keep the gherkins crunchy.

Method:

First, make your brine by adding salt to boiling water and then let cool to room temperature.

Cut gherkins into 2 cm chunks or longer strips. Add spices into jar and one small grape vine leaf if you are using. Carefully pack a clean jar with gherkins making sure they donโ€™t stick out of the jar.

Pour room temperature brine onto the gherkins ensuring they are fully covered. Place the lid on the jar.

The Ferment:ย Place jar in a cool dry place for at least 2 days. This is the period of fermentation. In this time you will notice your brine will bubble and some may escape. Simply wipe jar down. After 2 days try your gherkins and if you are happy with the flavour place them in the refrigerator.

Once open store in the fridge for up to 6 months.