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
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.
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 don’t stick out of the jar.
Pour room temperature brine onto the gherkins ensuring they are fully covered. Place the lid on the jar.
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