Homemade Gherkins or Pickles

Fermentation is a way of conserving food. It is one of the oldest ways to preserve food and have enough to eat during ‘hard’ times like winter or dry periods. I prepared homemade gherkins or pickles.

There is evidence of beer made 13.000 years ago. Alcoholic drinks were prepared 7.000 years ago in the Neolithic period. Alcohol is the most known fermentation. But there are others like kefir, sourdough bread, Sauerkraut and gherkins or pickles.

Fermented food is rich in probiotics and helps the gut bacteria to be healthy and rich in diversity. I love Sauerkraut but can’t digest it due to a very sensitive histamine situation. But I can eat gherkins, they don’t affect my well-being. And so last year I already tried to make them at home, because this way they are without added sugar and who knows what else strange the food industry puts in everything. And they came out so incredibly yummy I bought a few kilos of these little cucumbers with the bumpy skin and made my own reserve.

It is super easy. You just need the cucumbers, water, salt, vinegar and spices. And those are your choice. I bought a ready mix of mustard, laurel, dill, onion and pepper. But garlic is a great addition, too. I used also some honey to make them a little sweet.

I am ready now for winter with my gherkins/pickles. Before they won’t be ready anyway, they have to sit for at least a couple of months.

Did you ever make some homemade pickles or any other fermented food to enjoy in the winter season= Let me know in a comment below!

So, let’s pickle!

Gherkins/Pickles
Homemade Gherkins or Pickles
Print Recipe
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Gherkins/Pickles
Homemade Gherkins or Pickles
Print Recipe
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Ingredients
Servings: jars
Instructions
  1. Wash all cucumbers and if necessary cut the ends. Put them in a big bowl, add the salt and the water. The cucumbers should be covered completely in the salt water. Let them sit over night.
  2. The next morning wash the cucumbers lightly. In a pan add the water and vinegar and bring to a boil. Meanwhile prepare the jars by washing them with boiling water. Add two tablespoons (per jar) of the spices and the cucumbers in the jars, they should sit 'cheek to cheek'.
  3. When the water-vinegar is boiling, add the honey. It depends by the sweetness you want, add one or two tablespoons. Let it dissolve, then put out the fire.
  4. Now fill the vinegar-water-honey mixture into the jars. Fill them that the cucumbers are completely covered. Close them with the lid and let them cool out. They will go under vacuum.
Recipe Notes

The gherkins/pickles should sit at least one month before you open the first jar. The longer they sit, the better the taste. They will last at least for 6 months, if not more.

The same recipe is great for many other kinds of vegetables, alone or mixed.

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Homemade Gherkins or Pickles

Gherkins/Pickles
Homemade Gherkins or Pickles
Print Recipe
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Gherkins/Pickles
Homemade Gherkins or Pickles
Print Recipe
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Servings Prep Time
3 jars 30 minutes
Passive Time
12 hours
Ingredients
Servings: jars
Instructions
  1. Wash all cucumbers and if necessary cut the ends. Put them in a big bowl, add the salt and the water. The cucumbers should be covered completely in the salt water. Let them sit over night.
  2. The next morning wash the cucumbers lightly. In a pan add the water and vinegar and bring to a boil. Meanwhile prepare the jars by washing them with boiling water. Add two tablespoons (per jar) of the spices and the cucumbers in the jars, they should sit 'cheek to cheek'.
  3. When the water-vinegar is boiling, add the honey. It depends by the sweetness you want, add one or two tablespoons. Let it dissolve, then put out the fire.
  4. Now fill the vinegar-water-honey mixture into the jars. Fill them that the cucumbers are completely covered. Close them with the lid and let them cool out. They will go under vacuum.
Recipe Notes

The gherkins/pickles should sit at least one month before you open the first jar. The longer they sit, the better the taste. They will last at least for 6 months, if not more.

The same recipe is great for many other kinds of vegetables, alone or mixed.

Share this Recipe
Powered byWP Ultimate Recipe
This entry was posted in Uncategorized. Bookmark the permalink.