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Gherkins Pickles

Tiny cucumber like fruit that are soaked in brine and pickled for a crunchy sour snack or used as a classic condiment.


Overnight Brine

  • 2 tbsp canning salt
  • 1 cup water
  • Tiny Cucumbers 1-3 inches in length

Canning Spices and Brine

  • 12 whole peppercorns per pint jar
  • ½ tsp. pickling spice per pint jar
  • 1 cup distilled white vinegar per pint jar
  • 1 tbsp canning salt per pint jar


  1. In a small saucepan, combine 2 tablespoons of salt to one cup of water and heat just until 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 canning jars.
  4. In a small saucepan add the 1 tbsp 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.

Recipe Notes

Gherkins are best left to sit for 2 weeks before eating.
For Canning - process in a hot water bath canner for 10 minutes.
Recipe courtesy of Old World Garden Farms