Homemade Gherkin Pickles – A Classic Pickle Recipe

When cucumber plants are producing like crazy in the middle of summer, I always make sure to save the tiniest ones to make a batch of homemade Gherkin Pickles. These small pickles are full of tangy flavor and are one of the best ways to preserve those little cucumbers.

I will make a batch and store them in the refrigerator for a quick and easy snack. However, you can also make them shelf-stable by canning them so you can enjoy them all year long.

But what I love most about this recipe is that it is easy and only requires a few ingredients. Honestly, the hardest part is waiting for the pickling process to happen before taking your first bite.

What Are Gherkins Pickles?

Gherkin pickles are small pickled cucumbers, usually no more than 1–3 inches long. While the term “gherkin” can mean different things depending on where you live, here in the United States, it typically refers to a crisp, tangy pickle made from immature cucumbers.

These baby cucumbers are firmer than fully mature ones and are perfect for making crunchy pickles. Because they’re picked young, gherkins hold their shape better during the pickling process.

That makes them ideal for storing in jars and serving on charcuterie boards, in sandwiches, or just as a tasty snack straight from the fridge. This Gherkin Pickles recipe gives you the option to either store the jars in the refrigerator or water-bath can them to enjoy all year long.

Why You Should Make Gherkin Pickles in the Summer

By mid-summer, most garden cucumber plants are at their peak, and it’s easy to miss the tiny ones hiding under the vines. These baby cucumbers are perfect for making Gherkin Pickles, and harvesting them regularly actually helps encourage the plant to keep producing more.

This recipe is a great way to make use of those small cucumbers before they get oversized. And because it’s so simple, it’s a great introduction for anyone who’s new to pickling.

Whether you’re making a single batch or planning on filling several jars, you can scale the recipe to fit your harvest.

Gherkin Pickles Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

Overnight Brine:

• 2 tablespoons canning salt
• 1 cup water
• Tiny cucumbers, 1–3 inches in length

Per Pint Jar:

• 12 whole peppercorns
• ½ teaspoon pickling spice
• 1 cup distilled white vinegar (be sure to use 5% if you are planning on canning them)
• 1 tablespoon canning salt

This recipe is designed to be made in pint-size jars, which are the perfect size for storing small gherkin pickles. The spice mix and vinegar brine give the cucumbers that classic tangy flavor with a little kick from the pickling spice.

INSTRUCTIONS

Step 1: Soak the Cucumbers Overnight

To start, you’ll need to soak the cucumbers in a saltwater solution. This helps draw out any excess moisture and gives the cucumbers a firmer texture when pickled.

In a small saucepan, dissolve 2 tablespoons of canning salt into 1 cup of water by gently heating the mixture until the salt is fully dissolved. Once cooled slightly, pour the brine over the tiny cucumbers in a bowl. Use a plate or a clean weight to keep the cucumbers submerged. Let them sit at room temperature overnight.

Step 2: Prepare the Jars

When you’re ready to make your Gherkin Pickles the next day, add 12 whole peppercorns and ½ teaspoon of pickling spice to the bottom of each clean pint jar. You can adjust the spice level if you like your pickles more or less bold.

Step 3: Pack the Jars

Drain the cucumbers from the overnight soak and pack them tightly into the jars. Make sure they are standing upright and snug, but don’t crush them. Leave about ½ inch of headspace at the top to make room for the brine.

Step 4: Make the Pickling Brine

In a small saucepan, combine 1 cup of distilled white vinegar with 1 tablespoon of canning salt for each jar you plan to fill. Bring the mixture to a boil, stirring to make sure the salt fully dissolves. Once hot, carefully pour the brine over the cucumbers in each jar, leaving ½ inch of headspace.

Step 5: Seal the Jars

Wipe the rims of the jars clean with a damp cloth, then place a lid and ring on each jar. If you’re planning to store the Gherkin Pickles in the refrigerator, that’s all you need to do.

Once cooled to room temperature, place them in the fridge and let them sit for at least two weeks before opening. The longer they sit, the more flavorful they become.

Step 6: Optional Canning Instructions

If you prefer to can your gherkins pickles for shelf-stable storage, you can process the jars in a hot water bath canner for 10 minutes. Make sure to adjust the processing time if you’re at high altitude.

After processing, let the jars cool undisturbed for 12–24 hours. Check the lids to ensure they’ve sealed properly. Any unsealed jars should be placed in the fridge and eaten first.

Tips for Making the Best Gherkin Pickles

Use fresh cucumbers. The best Gherkin Pickles start with firm, freshly picked baby cucumbers. Avoid ones that are soft, yellowing, or overripe.

Don’t skip the overnight soak. This step helps the cucumbers stay crisp and soak up the flavors from the pickling brine.

Adjust the spices. While the recipe calls for peppercorns and pickling spice, feel free to add a slice of garlic, a sprig of dill, or even a red pepper flake for extra flavor.

Wait before eating. Although it’s tempting to try them right away, these Gherkin Pickles taste best after sitting in the brine for at least two weeks. That gives the flavors time to fully develop.

How to Use Gherkins Pickles

These little pickles pack a big punch and can be used in all kinds of ways. I like to add them to lunch plates alongside sandwiches, burgers, or wraps. They’re also great chopped into tuna or egg salad for a bit of extra crunch and tang.

You can also use Gherkin Pickles to garnish Bloody Marys, serve them with cheese and crackers, or just snack on them straight from the jar. If you’ve got pickle lovers in your family, these won’t last long!

Storing Gherkins Pickles

If you’re keeping your Gherkin Pickles in the refrigerator, they’ll last for several months, although they’re likely to get eaten much sooner.

Canned pickles that have been properly processed will keep for up to a year in a cool, dark place. Once opened, store them in the refrigerator and use within a month or two for best texture and flavor.

So the next time you see a cluster of tiny cucumbers hiding on the vine, pick them early and try your hand at making a batch of Gherkin Pickles. Not only will you have a delicious snack, you will also help your cucumber plants produce more fruit.

For more pickle recipes visit our Pickle Recipe Page. Here you will find our favorite pickle and relish recipes.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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