Hello Dear Friends,
Indispensable for our tables, the only garnish of our meals pickled cucumbers...
As a matter of fact, it is quite easy to make this marinade at home.
The most important point to consider for this is that cucumbers (the gherkin) to be as alive as possible. Being alive is our most important trump card against the possibility of softening.
Tips for making picklesat what You can find it here :)
If the water to be pickled is tap water, it must be boiled beforehand, if you add salt while it is hot after boiling, it will be easier to dissolve.
After adding the vinegar and mixing the salt, you should let it cool. After washing and straining your ingredients and filling the jar, add the water.
My preference is for glass jars, enough for a 5 liter jar for this recipe.
Pickle juice measures also for You can also visit this article.
You can reach my other pickle recipes by clicking on the names below :)
Tomato Pickles
Pickled Peppers
Pickled Beetroot
Love…
Ingredients for Pickled Cucumber (Gherkin Pickles) Recipe
- 2 kilos of cucumbers (gherkins)
- 2-3 sprigs of celery leaves
- 1 head of garlic
- 1 bunch of dill or parsley (optional)
- 2-3 bay leaves (optional)
- 2-3 red ornamental peppers (if you want mild bitterness)
- 1 lemon (washed and sliced)
- 1 tea glass of chickpeas
- 2-5 tablespoons of salt in 6 liters of water (to be filled)
- 1 cup of grape vinegar
How to Make Pickled Cucumber (Gherkin Pickles) Recipe?
- Pierce the cucumbers that you have washed well in 2-3 places with the help of wooden skewers, toothpicks or a sharp knife.
- Add 2-3 slices of lemon and half of the chickpeas to the bottom of the jar.
- While stacking the cucumbers in the jar without leaving any gaps, squeeze the garlic, bay leaf and celery leaves between them.
- Add vinegar to 2 liters of boiled water and add 5-6 tablespoons of salt in the brine, dissolve the salt by mixing and prepare the brine.
- After the salt dissolves well, fill the jar with as much water as it takes.
- Put the dill on top of the pickles, press well and close the lid tightly.
- Wait for 18 days at 20-10 degrees room temperature (by turning it upside down from time to time to mix).
- Serve your ready pickle.