Homemade gherkins
Homemade gherkins not only taste better than the store-bought ones, they are healthier and don’t contain added preservatives. They’re a great source of probiotics which help to keep our gut microbiomes healthy. You can try this recipe with other vegetables such as carrots.
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Serves: | 12 |
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Ingredients: | 7 |
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Serving size: | ½ big or 1 small cucumber |
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Total calories: | 25 |
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Protein: | 1 g |
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Fat: | 0.2 g |
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Carbohydrates: | 6 g |
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Fibre: | 0.8 g |
Ingredients
- 6 Lebanese cucumbers (or 12 mini cucumbers)
- 2 cloves garlic, finely sliced
- 3 bay leaves
- 2 sprigs fresh dill
- 1 tbsp salt
- 4 cups filtered water
- 1 tbsp pickling spice
Method
- To make the brine, place the water into a saucepan and bring to a simmer. Add the salt and stir well to dissolve the salt. Remove from heat.
- Wash the cucumbers, cut off the ends and then cut them in half (or leave whole if using mini cucumbers).
- Place the cucumbers into a large sterilised glass jar, or two smaller jars. Add all remaining ingredients except the brine solution.
- Pour the brine into the jar and make sure all the cucumbers are well covered. You may need to make up more brine solution; this depends on the shape of your jars and how many cucumbers you can fit inside.
- Put the lid on the jar and leave on the kitchen counter for about 10 days.
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