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Gherkins (pickled)

Submitted by sam from worthing 11 June 2009



1 kg gherkins,coarse salt (i use sea salt),spiced vinegar,sugar (optional)


prick each gherkin with a silver or stainless steel fork before soaking in brine for 72 hours.

drain, pot and cover with hot vinegar.

keep in a warm place for 24 hours, then drain again KEEP the vinegar...

Bring the vinegar back to the boil....

Pour the hot vinegar back over the gherkins seal and keep in a warm room for another 24 hours...

reapeat this process until the gherkins are an overall equal green all over.

top up with more vinegar if requiredm seal at once.....

the pickled gherkins will be ready to eat after one month...once jar opened, keep in fridge for up to 8-10m weeks.....

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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