GHERKIN DEFINITION RECIPES

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HOMEMADE GHERKIN (CORNICHONS)



Homemade Gherkin (Cornichons) image

Use the tiniest cucumbers you can find for these perfectly crunchy sour gherkins (aka. Cornichons).

Provided by Ashley Adamant

Number Of Ingredients 7

2 tbsp canning salt
1 cup water
baby cucumbers
peppercorns (3-5 per quarter pint jar)
allspice berries (1-2 per quarter pint jar)
1 cup vinegar (white or cider)
1 tbsp canning salt

Steps:

  • Make a brine with 1 part salt and 8 parts water, or 2 tablespoons of salt to each cup of water.  Soak the tiny cucumbers for a few hours or overnight.
  • Drain the baby cucumbers and pack them into canning jars with spices.  I've used 5 peppercorns and 2 allspice berries to each quarter pint canning jar.
  • Make a brine with 1 tbsp of canning salt to every cup of vinegar and bring to a boil.  Each quarter pint jar only needs a few tablespoons of brine, but extra brine can be saved for the next batch.
  • Pour the brine over the pickles, leaving 1/2 inch headspace.  Seal with 2 part canning lids and store in the refrigerator or process in a water bath canner for 10 minutes.

HOMEMADE GHERKIN (CORNICHONS)



Homemade Gherkin (Cornichons) image

Use the tiniest cucumbers you can find for these perfectly crunchy sour gherkins (aka. Cornichons).

Provided by Ashley Adamant

Number Of Ingredients 7

2 tbsp canning salt
1 cup water
baby cucumbers
peppercorns (3-5 per quarter pint jar)
allspice berries (1-2 per quarter pint jar)
1 cup vinegar (white or cider)
1 tbsp canning salt

Steps:

  • Make a brine with 1 part salt and 8 parts water, or 2 tablespoons of salt to each cup of water.  Soak the tiny cucumbers for a few hours or overnight.
  • Drain the baby cucumbers and pack them into canning jars with spices.  I've used 5 peppercorns and 2 allspice berries to each quarter pint canning jar.
  • Make a brine with 1 tbsp of canning salt to every cup of vinegar and bring to a boil.  Each quarter pint jar only needs a few tablespoons of brine, but extra brine can be saved for the next batch.
  • Pour the brine over the pickles, leaving 1/2 inch headspace.  Seal with 2 part canning lids and store in the refrigerator or process in a water bath canner for 10 minutes.

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