Quick Gherkin Pickles

Course: Appetizer, Preserves, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: servings

Calories: 82kcal

Author: Lord Byron's Kitchen

Call them gherkins, baby pickles, or cornichons - all three names apply here, but don't forget to describe these Quick Gherkin Pickles as delicious and crave-worthy! No canning equipment or canning knowledge is necessary here because this is a quick pickle recipe. It's easy to prepare just one large jar and store it in your fridge ready for your snacking needs and charcuterie plating!

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Ingredients

1 pound gherkin cucumbers, washed very well
1 clove garlic, peeled and cut in half
1/2 cup pearl onions, peeled and ends trimmed
10 whole peppercorns
6 whole cloves
1 whole bay leaf
1 sprig fresh tarragon (you may substitute this with half teaspoon dried tarragon)
1 1/2 cups white vinegar
1 cup water
1 cup sugar
1 tablespoon pickling salt

Instructions

Begin by washing the gherkins well. Transfer them to a large mason jar, layering them with the halved garlic clove, pearl onions, tarragon, and bay leaf. Place the whole peppercorns and whole cloves into the jar as well. Set the jar aside.
Next, measure the vinegar, water, sugar, and pickling salt into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved.
Ladle the hot brine into the jar of gherkins. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the gherkins.
Allow the jar of gherkins to rest at room temperature for one hour.
Next, place a lid on the jar and refrigerate. The gherkins need to sit undisturbed for at least 48 hours before they are ready to eat. The longer you allow the gherkins to sit in the brine, the better they will taste!

Nutrition