I love it when I can harvest cucumbers and gherkins because it means that it’s summer! And summer, for me as a school secretary, means holiday season, one of my favourite times of the year. While I could – and often do – eat cucumbers all summer long, gherkins are best preserved. Fermented gherkins (or salt gherkins) are a classic ferment. They are easy to make and taste wonderful, nothing like the sad store-bought gherkins that bob around sluggishly in their jars and which are, by the way, pickled and not fermented.
In this guide, I’ll show you how to master fermented gherkins. Let’s dive in.
Fermented gherkins – Crucial aspects
As I said before, fermented gherkins are a classic recipe for lacto-acid fermentation, but there are a few aspects you need to consider.
Salt content
Fermented gherkins need a brine with a higher salt content. Where usually, a brine with 2 % salt is enough, we use a concentration of 3.5 % in this recipe. This is due to the relatively high water content of gherkins. The salt draws water from them and allows them to partly replace it with the salty brine. That way, they stay crunchy for a long time.
Tannic leaves
Additionally, I like to add leaves that contain tannin, which also help the gherkins stay crisp and crunchy. The tannin makes the cells contract and thus helps them keep their freshness. You can use the leaves of oak, wine, cherry, raspberry, blackberry, currant, bay and horseradish. If you can’t get any of those, you could also put a bag of black tea in the jar, but be prepared that it changes the gherkins’ colour.
Temperature
While I usually prefer fermenting other vegetables at temperatures around 20°C (68°F), I like to ferment gherkins at a lower temperature range between 15 and 18°C (60 – 65°F). That way, fermentation occurs a bit slower and won’t become too sour too soon. If you are up for a full-sour version, however, feel free to ferment at 20 °C / 68 °F.
Water
I use our tap water for fermenting, and it works just fine. However, if you live in a region where your tap water is highly chlorinated or the house you live in has old (rusty) pipes that could leak iron, it’s best to carbon-filter your tap water before using it for fermentation (or drinking or cooking, for that matter).
If in doubt, taste your tap water. Smelling and tasting good? Then go on and use it for fermentation. If it’s got a metallic or chlorine taste, filter it first.
Distilled water is NOT a good alternative, as – due to the lack of minerals – it tastes very bland and lets the gherkins go mushy.
Mastering fermented gherkins – Step by step
Probably the most difficult part of making fermented gherkins is getting the gherkins, unless you cultivate them in your garden. While all cucumber varieties can be fermented, gherkins are the best choice. They are uniformly small, usually up to 10 cm (4 inches). They have a thick skin that is thicker than cucumbers.
If you don’t grow your own gherkins, you can sometimes find them in the supermarket, but you need to check them carefully for freshness. Gherkins become flabby a few days after being harvested. If the ones you found show dull, wrinkled skin, they were picked too long ago. Yellow gherkins are also not suitable. They’ve been harvested overripe.
If you’ve got a farmers’ market in the vicinity, that’s a good place to buy freshly picked gherkins (or any fresh vegetables for that matter).
A word on bitterness
Sometimes, cucumbers and gherkins can get bitter, especially when the plant got stressed by too much heat, too little water or great differences in temperature. Unfortunately, fermentation won’t remove existing bitterness. If you want to ensure that your gherkins are good to use, try one or two to check that everything’s all right.
Ingredients
Yield: one jar of 4 l or 6 jars of 3/4 l
about 20 gherkins 12 – 15 garlic cloves 2 fresh dill flowers (alternatively: 2 tbsp dill seeds) 2 tbsp peppercorns 2 tbsp mustard seeds 5 bay leaves 3 l water 105 g salt 5 – 10 tannic leaves (for example, from oak, wine, raspberry, currant or blackberry)
Instructions
Thoroughly wash the gherkins and remove the vines and blossom ends. The latter contain an enzyme that makes the preserved gherkins go mushy.
Peel the garlic cloves and either press them slightly with the blade of a knife or cut them in half.
Now, layer the gherkins, the garlic cloves, bay leaves and spices in one large or several small jars. If the gherkins are too large for your jars, cut them into slices or sticks.
Prepare the brine by dissolving the salt in the water. Stir the mixture until the salt has completely dissolved.
Pour as much brine over the gherkins so that they are covered by it. Store the residual brine in the fridge.
Cover the brine surface with the tannic leaves and put a weight on them to make sure that everything stays under the brine.
Put the jar or jars on a baking tray or something similar and let everything ferment at 15 – 18 °C (60 – 65°F) in a place without direct sunlight for 4 – 7 days. Keep an eye on the jars and pour in some of the brine from the fridge if, during fermentation, too much brine flows out of the jar.
After 4 – 5 days, the gherkins are half-sour, after 6 – 7 days, they’re full-sour. Taste them to test the flavour and either eat them right away or put them in a cool place (at best the fridge) to stop or rather slow down fermentation.
You can store the jars in the aforementioned cool place for up to 1 year.
Angela Braun
Fermented gherkins
Small as they are, gherkins burst with flavour when fermented! Make this wonderful preserve with gherkins, a salt brine and a few herbs and spices.
5 - 10tannic leavesfor example from oak, wine, raspberry, currant or blackberry
Method
Thoroughly wash the gherkins and remove the vines and blossom ends. The latter contain an enzyme that makes the preserved gherkins go mushy.
Peel the garlic cloves and either press them slightly with the blade of a knife or cut them in half.
Now, layer the gherkins, the garlic cloves, bay leaves and spices in one large or several small jars. If the gherkins are too large for your jars, cut them into slices or sticks.
Prepare the brine by dissolving the salt in the water. Stir the mixture until the salt has completely dissolved.
Pour as much brine over the gherkins so that they are covered by it. Store the residual brine in the fridge.
Cover the brine surface with the tannic leaves and put a weight on them to make sure that everything stays under the brine.
Put the jar or jars on a baking tray or something similar and let everything ferment at 15 - 18 °C (60 - 65°F) in a place without direct sunlight for 4 - 7 days. Keep an eye on the jars and pour in some of the brine from the fridge if, during fermentation, too much brine flows out of the jar.
After 4 - 5 days, the gherkins are half-sour, after 6 - 7 days they're full-sour. Taste them to test the flavour and either eat them right away or put them in a cool place (at best the fridge) to stop or rather slow down fermentation.
You can store the jars in the aforementioned cool place for up to 1 year
Notes
As long as you stick to the salt ratio of 3.5 %, you can get creative with herbs and spices. Add, for example, coriander or dried chilli flakes or cut down the amount of garlic. You can also add onion rings.
Recipe alterations
If you want a less “garlicy” taste, cut down the amount of garlic cloves. Instead, add some onion rings. You can also get creative with the spices, for example by adding dried chillies or coriander.
Troubleshooting
Although you think you’ve done everything right, some problems may occur:
Shrivelled gherkins
Either the gherkins were not fresh enough (that is, they were harvested longer than two days before you processed them) or your brine was too salty. Either way, they’ve lost too much water in the brine and have become shrivelled. Nevertheless, you can still eat them.
Hollow gherkins
Here again, the gherkins may not have been freshly harvested. Another reason for hollow gherkins is that the gherkins were too large. But like shrivelled gherkins, hollow ones are still edible.
Discolouration
During the fermentation process, it’s normal that the gherkins’ colour changes from a fresh, bright green to a dull olive green. However, if they get a different colour, there are several reasons for that.
Either the water you used for the brine was too hard or, more often, colouring spices like curcuma or vegetables like red onions caused the colour change. Discolourations, however, are harmless, and you can eat the gherkins.
Slimy gherkins
That’s a more serious problem that could have been caused by several mistakes:
either you used too little salt in your brine (i.e. a ratio below 3.5 %) or
fermentation temperatures were too high (15 – 18 °C / 60 – 65 °F are ideal) or
you didn’t cut off the blossom ends or
The gherkins were not fully covered with brine.
Unfortunately, slimy gherkins are not edible, and you must discard them.
Small pickles, big flavour
Although gherkins may be one of the smaller vegetables, their flavour becomes big once they’re fermented. They’re easy to make, don’t require many ingredients and taste so good, you’ll never want to have a pantry without them! If you want to get creative, try out different herbs and spices or cut down on the garlic. As long as you stick to the salt ratio and make sure that everything’s under the brine, you’ll be fine!
Look at the title picture of the two jars of preserved gherkins. Apart from the herbs, can you see any difference? I dare say no. Same green cucumbers, same briny liquid—so what gives? The answer is that the gherkins in the left jar are preserved with vinegar, and the ones in the jar on the right are fermented. While they appear to be alike – and are often generally referred to as “pickles” – there is a difference between fermentation and pickling.
First of all, they differ in taste. The pickled gherkins taste bright and acidic, while the fermented ones have a tangy and more complex flavour. Additionally, they contain numerous beneficial probiotics, which have a positive impact on health.
Let’s have a closer look at pickling and fermentation and compare them.
Quick Overview
Fermentation
Pickling
Process
Living, biological process
Chemical method
Timeline
1 – 4 (+) weeks
0 – 5 days
Nutrition
Probiotics, enhanced nutrients
Almost no nutritional changes
Flavour
Complex, tangy
Bright, acidic
Storage
Cool (fridge) after the initial fermentation
Shelf-stable when properly canned
Fermentation
Fermentation is a biological process where beneficial bacteria convert sugar and starch in the food into lactic acid. This happens naturally when vegetables are submerged in salt water or when salt is added directly to them.
To start fermentation, we make a salt brine or add salt to the goods we want to ferment. The salt creates an environment where the good bacteria (for example, lactobacilli) thrive while harmful ones can’t survive.
After a few days, we can watch little bubbles in the jar. The lactobacilli have started converting carbs (sugar and starch) into lactic acid and carbon dioxide (CO2). The latter displaces oxygen from the jar by pressing it out of the jar (sometimes even together with some brine). That’s great because lacto-fermentation needs an anaerobic environment (that is, an environment without oxygen) to work properly.
The fermentation process needs temperatures between 18 and 22 °C (64 – 72 °F). Not only does it form lactic acid and thus preserve the food, but it also increases the content of vitamins and micronutrients and creates probiotics, which have a positive effect on gut health.
After 1 – 4 weeks, depending on the food and the taste we like to acquire, we transfer the ferment to a cool place, for example, the fridge to stop – or rather, slow down – fermentation.
Fermented vegetables have a salty-fresh, complex, tangy flavour.
Examples of fermented goods are sauerkraut and kimchi, sourdough, kombucha and yoghurt.
Pickling
Pickling, on the other hand, is a chemical process where food is preserved in an acidic solution, usually vinegar. The acid (here: acetic acid) creates an environment that’s too harsh for harmful bacteria to survive.
To pickle vegetables, we make a brine from water, vinegar, salt (and sometimes sugar), heat it and pour it over the vegetables in a jar. During cooling, the jar forms a vacuum, which is an environment with low oxygen. That and the acid from the vinegar and the salt kill any harmful bacteria.
Unlike fermentation, pickling doesn’t affect vitamin levels or create probiotics.
Pickles are ready to eat within a very short time, usually a few hours to a few days. They are usually kept in a cool, dry place (usually the fridge), unless you preserve them additionally in a water bath canner. The canning makes the low-oxygen environment in the jar into a no-oxygen (that is, anaerobic) environment. That way, you can store it at room temperature for up to 2 years.
Pickled vegetables have a bright, sharp, fresh flavour.
Understanding these basic differences leads us to a crucial component in both processes: salt.
Salt plays multiple crucial roles in fermentation, but also in pickling, working through several different mechanisms:
Preservation Through Osmosis
Salt not only draws water out of the vegetables, but also any pathogens that may be present. This dehydration effect concentrates the remaining liquid into a high-sodium environment where most spoilage bacteria cannot survive. The salt essentially “pickles” the gherkins at a cellular level, creating an inhospitable environment for decomposition.
Selective Bacterial Environment
While salt kills bad bacteria, it also encourages beneficial bacteria, which are more salt-tolerant than pathogens. The right salt ratio (typically 2 – 5 % by weight) is therefore essential to create a selective environment where only the bacteria we want can thrive and produce lactic acid.
Texture Preservation Through Cell Structure
Apart from its preserving benefits, salt also firms the vegetable texture by drawing moisture from cell walls and then allowing them to reabsorb the salty brine. This process replaces the vegetable’s natural water content with salt water, which helps maintain the crispy texture of the cell walls. The salt also breaks down pectin enzymes that would otherwise soften the vegetables over time.
During fermentation, this happens automatically when the vegetables are covered with brine, but we also use this effect to keep gherkins crisp when pickled. This is why many pickle recipes call for pre-salting (brining) the vegetables for several hours before the final pickling – it jump-starts this firming process and results in crunchier final pickles.
Concentration Matters
Too little salt won’t provide adequate preservation or firming, while too much can make pickles inedibly salty and overly firm. The optimal range depends on your method – quick pickles typically use less salt since vinegar provides the primary preservation, while fermented pickles rely more heavily on salt concentration for both safety and texture.
This dual action of preservation and texture enhancement makes salt the cornerstone ingredient that separates successful pickles from mushy, spoiled failures.
Acidity levels and food safety
Acidity levels are absolutely critical for safe pickle making – they’re the primary defence against dangerous pathogens, particularly botulism:
The pH Safety Zone
For safe home pickling, your final product must have a pH of 4.6 or lower. This acidic environment prevents Clostridium botulinum (the bacteria that cause botulism) from growing and producing toxins. Botulism is especially dangerous because it can be fatal, and the bacteria can survive in low-oxygen environments like sealed jars.
Understanding Acetic Acid Percentages
What we can do, now, to ensure the right pH of the finished product is to use a vinegar with the right amount of acid. Most pickling recipes call for vinegar with at least 5% acetic acid. This isn’t arbitrary – it’s the minimum concentration you need to reliably acidify your brine so that it’s safe when combined with water and vegetables. Using weaker vinegar can create unsafe conditions.
When you want to modify recipes, use different vinegar types or work with vegetables with varying natural acidity levels, you may want to test the pH level of your pickles. Testing strips or digital meters can give you a definitive confirmation of the pH.
Proper Brine Ratios
The standard safe ratio for vinegar and water is typically 1:1, which means one part of vinegar to one part of water. This can vary, however, based on other ingredients like salt and sugar. Never reduce the vinegar content in tested recipes without understanding the pH implications. Adding too much water, vegetables with high pH, or alkaline ingredients can push your pickle into the danger zone above pH 4.6.
Summary
While both are preserving methods, fermentation and pickling differ in the way they approach preservation: fermentation is a biological process that uses salt to create an environment ideal for beneficial bacteria, usually lactobacilli that convert carbs into lactic acid.
Pickling, on the other hand, is a purely chemical process that uses acidity, typically from vinegar, to also create an environment where harmful bacteria can’t survive.
Fermentation takes longer (usually several weeks) and enhances vitamins and creates probiotics, while pickles can be eaten almost immediately but have no altered nutritional content.
Also, the flavours differ: ferments have a more complex and tangy flavour while pickles taste more bright and acidic.
Neither is better than the other, though, both methods produce delicious results! They are just two different ways to preserve food. I happily use both, fermentation and pickling, to make our food last through winter, and I recommend the same for you!
Ready to try both methods? Start with quick pickles, such as zucchini or pickled gherkins, if you want immediate results, or begin a fermentation project (for example, fermented gherkins) if you’re interested in the health benefits.
As you may know, I preserve a variety of foods for my little family every year, and I enjoy trying out new recipes. One of the undebatable must-make preserves, however, is homemade gherkin pickles. That satisfying crunch when you bite into a perfectly pickled gherkin can hardly be topped.
But that’s not the only way to use them. In fact, gherkin pickles are extremely versatile: they make a wonderful addition to a cold lunch and sandwiches and are an essential ingredient for burgers and hot dogs. Or you just snack on them between meals right out of the jar. At least it’s healthier than that bar of chocolate 😉
I used to think that pickling gherkins was complicated and only for an experienced chef, but it’s actually pretty easy, and you only need a few ingredients. And the best thing: it tastes so much better than the store-bought stuff! Are you ready to learn how to make homemade gherkin pickles? Let’s dive in.
Understanding Gherkins
What Are Gherkins?
Contrary to what many may think, gherkins are not just regular baby cucumbers but specific cultivars or even an entirely different species, like Mexican sour gherkins.
Gherkins are typically harvested small (3 – 8 cm/1 – 3 inches), and even if you’d let them grow (which you wouldn’t unless you want to harvest the seeds), they hardly exceed 15 cm (6 inches). Cucumbers, on the other hand, grow larger and are harvested when they are 15 – 20 cm (6 – 8 inches) long, some even longer.
As gherkins are picked small, they contain fewer seeds and less water, which makes their texture firmer and crunchier than that of regular cucumbers. Due to their high water content, cucumbers are only partially suitable for pickling as they tend to become mushy.
Gherkin skin is also thicker and bumpier, which helps it hold up better during the pickling process. At the same time, gherkin skin is also more porous, allowing the brine to penetrate more effectively.
As gherkins maintain their shape and crispiness much better during the pickling process than regular cucumbers, they are the preferred choice for homemade and commercial pickles. You can use cucumbers for a quick pickle, as well, but when it comes to long-term storage, they won’t hold up.
When to harvest gherkins
Once your gherkin plants start to flower, check them daily. Like zucchini, gherkins can grow from tiny to monster in (almost) seconds.
Gherkins should be hard when you squeeze them gently; their skin should be glossy and the bumps well-defined.
During peak growing season, you’ll want to harvest gherkins every 1 – 2 days to catch them at the right stage. Gherkins are best harvested in the mornings when they are still hydrated from the overnight moisture.
Good harvesting sizes are
Cornichons: 3 – 4 cm (1 – 1.5 inches) for the smallest, most premium pickles
Small gherkins: 4 – 6 cm (1.5 – 2.5 inches) for classic pickle size
Medium gherkins: 6 – 8 cm (2.5 – 3 inches); don’t let them grow larger or they’ll become too seedy
If you don’t grow gherkins in your garden, check out local farmers’ markets or speciality stores for fresh produce.
Essential Equipment and Ingredients
Equipment Needed
There’s some general equipment you’ll need for pickling, which is:
Glass jars
You can either use Mason jars or twist-off jars. It’s best to pick them not too large, as the pickles don’t last long once the jar’s open. So, better make smaller portions.
Bowl
in which you can let the gherkins soak in salt brine overnight.
Pot
Use a non-reactive pot in which you can prepare the brine.
Measuring tools and scales
You’ll need a measuring cup for the liquids, scales for weighing the sugar and a tablespoon for measuring the salt and spices.
Core Ingredients
Now we come to the ingredients. You’ll need
Gherkins
Well, obviously. They’re best when freshly picked, of course, but it’s also fine to use them after they’ve been harvested a day or two. Just make sure they don’t shrivel or become soft.
Also, check whether the skin is hard and unmarred. Dismiss any gherkins with blemishes and spots.
Salt
It’s best to use pickling salt as it doesn’t contain any additives like iodine or anti-caking agents, which can make the brine cloudy. It’s also finely grained so that it’ll dissolve quickly and completely in the brine.
An alternative to pickling salt is high-quality sea salt, but make sure you take one without additives.
Kosher salt is also acceptable, but as it’s less dense than other salts, measurements must be adjusted: you’ll need about 25 % more salt to make the brine equally saline. Also, kosher salt is rather coarse and takes longer to dissolve.
Vinegar
There’s a variety of vinegars you can try for your pickles! Here are my favourites:
White distilled vinegar
This is the most common choice for most pickle recipes. It has a clear, sharp taste that doesn’t compete with your pickles and spices. Also, it makes a clear brine and has a long shelf-life when used in pickles.
Apple cider vinegar
It has a milder and mellower taste and adds a bit of sweetness to your brine. As its colour is a light brown, it’ll tint your brine a bit, but in exchange, it add more complex flavours. Raw, unfiltered versions are the best, and you can use your homemade apple cider vinegar! Just make sure that it contains at least 5 % acetic acid.
White wine vinegar
This is the premium version for pickles, as it tastes cleaner than apple cider vinegar but more complex than white distilled vinegar. It costs a bit more, but it creates really elegant pickles.
Rice vinegar
If you want to try out Asian inspired pickles, rice vinegar is your preferred choice. Its taste is gentler and less aggressive, and it works wonderfully with ginger, garlic and sesame flavours.
Champagne vinegar
Now, this is the luxury version of vinegar, which you can see reflected in its price. However, it has a very delicate and refined taste and is ideal for special occasion pickles.
Pro tip: Blend vinegars for custom flavour profiles. Try a mixture of 2/3 of white wine vinegar and 1/3 apple cider vinegar, for example. Just make sure that the acidity is at least 5 %.
What vinegars should you avoid?
Some vinegars are just not suitable for pickling:
Balsamico vinegar
It’s too sweet and would overpower the pickles’ taste. Also, it would make the brine dark and cloudy.
Flavoured vinegars
Rather, add the flavours you want with your selection of herbs and spices
Vinegars with an acidity below 5%
5 % of acidity is necessary to keep the food safely in the sour zone where certain (dangerous) bacteria can’t grow.
Water
I use our tap water for pickling, and it works just fine. However, if you live in a region where your tap water is highly chlorinated or the house you live in has old (rusty) pipes that could leak iron, it’s best to carbon-filter your tap water before using it for pickling (or drinking or cooking for that matter).
If in doubt, taste your tap water. Smelling and tasting good? Then go on and use it for pickling. If it’s got a metallic or chlorine taste, filter it first.
Distilled water is NOT a good alternative, as – due to the lack of minerals – it tastes very bland and lets the pickles go mushy.
Flavour Enhancers and Spices
You can, of course, make pickles just with the above ingredients, and they’d taste ok, but to enhance the flavour, add spices and herbs.
The traditional herbs and spices for pickled gherkins are, of course, dill, peppercorns and mustard seeds, but try adding onions, garlic, bay leaves and tarragon.
Thyme and oregano are other herbs you can use.
If you want to experiment even more, include chilli flakes, juniper berries and/or fennel seeds.
Homemade Gherkin Pickles – Step by Step
Let’s dive in and make those yummy gherkin pickles!
Here are the ingredients you need for 3 – 4 jars of 500 ml:
1 kg gherkins 1 bunch of dill (including the flowers) 5 small laurel bay leaves 2 stems of savoury 2 stems of tarragon 1 tbsp peppercorns 1 tbsp mustard seeds 1 onion 800 ml water 400 ml white wine vinegar 50 g + 2 tbsp salt 250 g brown sugar
1. Sterilise your jars and lids by washing them with boiling water. Let them cool on a rack and dry them out.
2. Wash the gherkins thoroughly. Put them into a bowl, mix 50 g salt with 1 litre of water and pour this brine over the gherkins. They should all be under the brine. Cover the bowl with a plate and let them rest for 8 – 12 hours, at best overnight.
This is an essential step. The salt will pull out water from the gherkins (i.e. dehydrate them) and thus help them stay crisp for a long time. Don’t skip this step!
3. The next day, pour off the brine and dry the gherkins with a cloth.
4. Now, cut off the blossom end (that’s the one where there’s no vine attached), because it contains certain enzymes that may lead to mushy gherkins. You can also cut off the stalk end, but that’s optional. I usually leave about 0.5 – 1 cm (0.2 – 0.4 in) of vine on the gherkins.
5. If the gherkins are very large, you may cut them into slices or sticks.
6. Wash and dry the dill and carefully remove the flower tips.
7. Wash and dry the savoury and tarragon.
8. Peel the onion and cut it into rings.
9. Layer the gherkins, herbs, onions and spices into the jars.
10. Put water, vinegar, 2 tbsp salt and sugar into a pot and bring the mixture to a boil. Stir until sugar and salt have dissolved.
11. Carefully pour the vinegar brine over the gherkins into the jars and close the lids immediately.
12. Let the jars cool down. Now you can either store them in the fridge for 2–4 months or preserve them in a water bath canner for 30 minutes at 90 °C. That way, the gherkins can be stored for at least a year.
Angela Braun
Homemade Gherkin Pickles
Gherkin pickles are one of my favourite preserves and can be easily made at home. That satisfying crunch when you bite into a perfectly pickled gherkin can hardly be topped. And the best thing: you don't need many ingredients to make them. Just follow this simple, easy recipe.
Sterilise your jars and lids by washing them with boiling water. Let them cool on a rack and dry them out.
Wash the gherkins thoroughly. Put them into a bowl, mix 50 g salt with 1 litre of water and pour this brine over the gherkins. They should all be under the brine. Cover the bowl with a plate and let them rest for 8 – 12 hours, at best overnight.This is an essential step. The salt will pull out water from the gherkins (i.e. dehydrate them) and thus help them stay crisp for a long time. Don’t skip this step!
The next day, pour off the brine and dry the gherkins with a cloth.
Now, cut off the blossom end (that’s the one where there’s no vine attached), because it contains certain enzymes that may lead to mushy gherkins. You can also cut off the stalk end, but that’s optional. I usually leave about 0.5 - 1 cm (0.2 – 0.4 in) of vine on the gherkins.
If the gherkins are very large, you may cut them into slices or sticks.
Wash and dry the dill and carefully remove the flower tips.
Wash and dry the savoury and tarragon.
Peel the onion and cut it into rings.
Layer the gherkins, herbs, onions and spices into the jars.
Put water, vinegar, 2 tbsp salt and sugar into a pot and bring the mixture to a boil. Stir until sugar and salt have dissolved.
Carefully pour the vinegar brine over the gherkins into the jars and close the lids immediately.
Let the jars cool down. Now you can either store them in the fridge for 2–4 months or preserve them in a water bath canner for 30 minutes at 90 °C. That way, the gherkins can be stored for at least a year.
Troubleshooting Common Issues
Sometimes, things go wrong and your gherkins won’t taste the way you expected. Here are some common issues with gherkin pickles and how to fix them:
Texture Problems
Mushy pickles
One of the reasons for mushy pickles is that you likely skipped the dehydration step, where you let the gherkins sit in salt brine for several hours. This is an essential step, don’t skip it!
Another reason is that you used distilled water. As it doesn’t contain any minerals, it’s more likely that gherkins go mushy.
It’s also possible that you used too little salt. Or the pickles weren’t completely covered with brine. When they get air contact, the gherkins will become mushy
Flavour Issues
To maintain a good balance of acidic, sweet and salty, stick to the above ratio of vinegar, water, salt and sugar.
If you use too much vinegar, for example, you’ll get overly acidic pickles. Too little vinegar will result in a dull flavour and possible safety issues.
Too much salt will preserve the pickles well, but you won’t want to eat them due to their overly salty flavour. Too little salt, on the other hand, will leave the pickles bland.
Too much sugar and you’ll get gherkin sweets, too little and the taste will be very one-dimensional.
Safety and Storage Concerns
Watch out for any visual signs of spoilage like white scum on the surface, mouldy gherkins above the brine or a cloudy brine that has been clear before (although a little cloudiness can be normal). These pickles have gone bad, and you must throw them away.
Also, discard any pickled gherkins that have gone dark or slimy or if the jar lids are bulging.
If the gherkins’ texture has become mushy and slimy and they fall apart, you shouldn’t eat them anymore.
Also, watch out for any smell or taste that seems “wrong” or unpleasant.
Variations and Creative Recipes
There are (almost) endless variations for flavouring pickled gherkins.
Herbs
You can, for example, just use dill and onions for German-style dill gherkins, or you add chillies or even jalapenos for hot pickles.
For French cornichons, add tarragon and pearl onions, and for an Asian variation, use rice vinegar and ginger.
Use caraway seeds, juniper berries and chervil for a Northern variation or Za’atar, sumac and preserved lemon for a Middle Eastern touch.
Vinegar
Experiment with different vinegars or even vinegar blends (see above).
You could even try out different vinegar strengths while maintaining the proper acidity for safety.
Sweetener
Replace the sugar with honey, maple syrup, agave or even molasses for different flavour notes.
Additional Vegetables
Who says that gherkins have to stay alone in the jar? Layer in onions, carrots, cauliflower or radishes with the gherkins.
Or add just fennel bulb slices. Or mix in green beans and asparagus. Get creative!
Liquids
Use part beer or white wine in the brine or, instead of water, use vegetable or herb-infused broth.
An interesting way to add more depth to the flavour is by including pickle juice from a previous batch.
Texture
Apart from mustard seeds, you could also add toasted sesame or other seeds for a bit of “pop”.
Also, experiment with different salt types like flavoured, smoked or sea salt. Just be careful that the salts don’t have any additives that may harm the brine.
Serving Suggestions and Uses
How can you use gherkin pickles now?
Well, apart from the classic pairing with sandwiches, burger or charcuterie boards, gherkin pickles add depth to a potato, egg or chicken salad.
Chop them into relishes, remoulade or aioli.
Gherkin pickles are an essential ingredient for German “rouladen” (beef rolls) and can be wonderfully included in stuffing for poultry or pork as the acidity cuts the richness.
You can even use the brine in cocktail sauces or barbecue sauces or as a vinegar replacement in salads. Or drink it straight as an electrolyte replacement or mix it with beer for a “pickleback” style drink.
Conclusion
Buying gherkin pickles is a fast solution when you’re pressed for time but making them yourself not only gives you numerous flavouring possibilities but the certainty of knowing what’s inside the jar – and, more importantly, what’s not. Once you’ve found out that it’s actually quite easy to make gherkin pickles at home and how great they taste, I promise you’ll never touch the store-bought version ever again!
As long as you stick to the ratios of vinegar, salt, sugar and water, you can start experimenting with different flavours. From mild and deep to hot and spicy, everything is possible!
Just keep in mind to pickle only gherkins without any blemishes and harvested not longer than a few days ago.
The most important step to follow is soaking the clean gherkins overnight in a salt brine to dehydrate them a bit and thus make sure that they stay crunchy when preserved. Also, remove the blossom end of the gherkins (the end without the stem) as it contains an enzyme that lets the gherkins go soft and mushy.
Easy, right? So, what are you waiting for? Get along, grab some gherkins, jars and the few ingredients you like and start pickling your very first (or second, or third) batch of gherkins!
June is a time for harvesting in the vegetable garden. But if you think the time of sowing and planting is over: think again! June offers us gardeners the perfect opportunity to maximize our growing season with strategic plantings. If you want to harvest fresh produce all year round, this month presents ideal conditions for both cool-season succession plantings and warm-season varieties that thrive in the longer, sunnier days ahead. The keyword here is succession planting. After all, we don’t want to have an overwhelming harvest once and afterwards only empty patches. Smart planning this month sets the foundation for a productive garden that bridges the gap between spring’s early greens and summer’s abundance. To get an overview, I’ve prepared a list of vegetables to sow and plant in June.
Seed-start indoors
If you’re new to seed-starting, you may want to read up and learn about all the necessary steps and equipment. Also, as it’s warm enough now and I like to have my windowsills back to normal, I usually seed-start now in the greenhouse. Let’s have a look at what can be sown indoors in June:
Brassicas
I know it’s just the middle of the year, but nevertheless we must plan our winter harvest now. Late brassicas should be sowed indoors now so that they are ready to plant out when the first spring vegetables like spinach, peas or lettuce have been harvested and you have again some space in your beds.
Members of the brassica family that you can seed-start indoors in June are
Kale, palm kale and black cabbage (which is also a variety of kale)
Savoy cabbage
White and red cabbage (late varieties for making sauerkraut and storing)
Kohlrabi
Cauliflower
Broccoli
Brussels sprouts
Summer squash
It’s a good idea to seed-start a second batch of zucchini now and transplant them outside when the first batch gets slow and/or becomes infected with diseases, especially mildew. This is often the case during dry periods and then it’s great to have some zucchinis ready to plant ouside.
Lettuce
It’s good to seed-start lettuce indoors every four weeks. That way, we have a continuous supply of plants and will never run out of fresh lettuce during the growing season. Seeing that temperatures increase, however, we want to choose varieties that like warmer weather, like, for example, iceberg and oak leaf lettuce.
Sowing out lettuce every 3 – 4 weeks is not only a good method for a constant harvest but also makes sure that the beds are always covered.
Vegetables we can sow directly outdoors in June
Carrots
Now we can sow carrots for storing. Make sure you choose later varieties that are robust against low temperatures. Carrot seeds dry out quickly so
Parsnips
Parsnips are related to carrots and they can also be sowed directly into the patches now for a late autumn harvest and for storage.
Beans
Both, bush and runner beans, can still be sowed in June, either as a gap filler when some other vegetables are harvested or between heavy feeders like cabbages, cucumbers or tomatoes.
Spinach, Swiss chard
Both vegetables are wonderful gap fillers that grow fast and thus cover the ground. Additionally, they taste wonderfully and – mostly in case of the Swiss chard – are a very pretty sight.
Kohlrabi
You can either seed-start Kohlrabi now and plant them out later. Or, if you’ve got room now, sow them directly into the bed.
Lettuce
To fill your salad bowl regularly, you must continually sow and plant out lettuce. Now, we choose summer-proof varieties that are bolt-resistant.
Rocket salad
Sow it, watch it grow quickly, harvest the leaves and let it bloom. That way, it will spread itself across your garden.
Radishes
If you have radish varieties that are bolt-resistant, you can sow them out how. The early varieties, however, will not work any more as they’ll only produce flowers and seeds now.
Radishes need only a few days to germinate and then not only show us the row but are a yummy vegetable for salads or as a ferment.
Beetroot
In spring, we sowed only a few beetroots for immediate consumption but now we can throw out handfuls of beetroot seeds for a large harvest in autumn. Beetroots can easily be preserved by freezing, pickling or fermenting.
Planting outdoors
No matter if you’ve seed-started vegetables in your living room or in the greenhouse, the seedlings must be hardened off before they can be transplanted outdoors. Start by putting your plants outside for 2 – 3 hours at first and prolong that time over a week. That way, you make sure that your veggies are healthy and sturdy enough for outdoor conditions.
Brassicas
All the cabbage plants we seed-started earlier that year, are now ready to get outside. All brassica seedlings we have started indoors in April, like kohlrabi, Savoy cabbage, broccoli, Brussel’s sprout and cauliflower, as well as white and red cabbage, can be planted outdoors in June. eave plenty of space between the seedlings so that you can plant celery in between later. Cabbage and celery are great companions in the patch and repel each other’s pests.
As in the weeks before, our monthly batch of lettuce wants to be planted outside.
Leek
Winter leek can be planted outside in June. A great place would be next to the carrots you can now sow directly into the patch. Leek and carrot are a great combination as they keep each other’s pests away. Alternate leek and carrot rows to get the best protection.
Fruit vegetables
If you still have pumpkin seedlings, transplant them out now. Also, if you have seed-started a second batch of cucumbers, peppers/chilies, zucchini and eggplants, transplant them now in June to fill the gap if any of the plants you’ve already in the garden gets weak or infected by diseases.
When you prune tomatoes now, don’t throw away the side shoots but put them in a glass with water. They’ll build new roots and you get additional tomato plants that you can transplant now!
General garden tasks in June
Mulch all plants larger than 10 cm / 4 inches. Mulching means you cover the soil with organic material like grass clippings, leaves, straw or wood chips. By mulching, you make sure that less water evaporates. Additionally, mulch suppresses weeds and thus your “weeding time” will be reduced considerably 🙂
Harvest whatever is ready in your garden. June is also the perfect time to harvest and dry herbs for later use.
Fertilise strong uptakers like cabbage plants, tomatoes, pumpkins and zucchini that were planted in May. Ideally, you have given them basic fertilisation when you planted them. Now it’s time for maintenance fertilisation. A great homemade fertiliser with plenty of nitrogen for hungry veggies is nettle manure. It’s free and easy to make. You’ll find a detailed description on how to make nettle manure here.
Still not enough garden talk? Then these posts may interest you:
When it suddenly smells of summer at the end of May/beginning of June – sweet, flowery and a bit like childhood – then it’s elderflower time! And as this fragrance is too precious to enjoy just on a walk, I preserve it every year with my homemade elderflower syrup.
Elderflower syrup is not only a classic but also wonderfully versatile. Whether you add it to sparkling wine, use it as a lemonade, drizzle it over ice cream or scent your cake dough with it, this delicious syrup immediately lifts the mood of everyone tasting it. And the best thing about it is that you can make elderflower syrup very easily at home with this simple recipe.
When and how to forage elderflowers
Depending on where you live, elderflowers bloom between mid-May to mid-June. When you spot them, take a basket and garden shears and head out to forage them.
Only gather umbels that grow far away from streets, at the edge of the woods, on field paths or in gardens. At those places, you can be sure that they are not polluted by exhaust fumes or other environmental toxins.
Elderflowers are quite easy to identify, but I strongly recommend you don’t pick anything if you are not 100% sure what it is. If in doubt, consult a good book on plant identification or ask somebody with experience.
Always cut the elderflower umbels with garden shears or scissors. That way, you won’t shake the flowers too much and lose their valuable pollen with the flavour.
Make sure to forage only elderflowers that are in full bloom and still fresh, meaning that the little flowers don’t fall off when shaking them. The best time for harvesting is the late morning of a sunny day. Ideally, it has been sunny for several days because that’s when the fragrance is strongest and there are hardly any insects in the flowers.
A basket is best for carrying the harvested elderflowers home, because they lie lightly and airily without being pressed too much together.
One important request: don’t overpick! Never take more than a third of umbels per bush to leave enough for bees and birds! And to come back in autumn and harvest the elderberries 😉.
Essential Equipment and Ingredients for Making Elderflower Syrup
This recipe is simple, not only because you don’t need many ingredients, but also because you certainly already have all the equipment.
Basic Equipment
You need
A pot
A large bowl (optional, you can also add the flowers to the liquid in the pot)
A fine-mesh strainer or a cheese cloth to filter the syrup
Bottles with matching lids, sterilised
Funnel
Ingredient list
Making elderflower syrup was never easier! You just need these ingredients:
8 – 10 fresh elderflower heads in full bloom
500 g sugar
2 untreated lemons
600 ml of water
Citric acid (purely optional; I don’t like its tangy taste and don’t use it)
Elderflower Syrup: Step-by-Step Making Process
Step 1
When you’ve brought the umbels home, just shake them carefully to remove insects. If you want to be absolutely sure that no insects are left, leave the flowers outside in a dry and shady place for about 20 minutes. That way, the insects can wander off.
Do not wash the elderflowers! Their flavour lies in the pollen, and if you wash them, the pollen – and with it the flavour – would be rinsed off.
Once the elderflowers are clean, cut off the thick stems.
Step 2
Wash the lemons with hot water, dry them and cut them into slices.
Step 3
Mix the water and sugar in a pot and slowly bring the mixture to the boil while constantly stirring until the sugar has dissolved. Fill the sugar syrup into a bowl.
Step 4
Add the elderflowers and the lemon slices to the syrup and cover it with a cloth or lid. Let the mixture rest for 2 – 3 days and stir occasionally.
Step 5
Sterilise the bottles by rinsing them with hot water. Remove the elderflowers and lemon slices from the syrup and filter it through a fine mesh strainer. Alternatively, you can filter the syrup through a cloth and wring it out to get the last drops of elderflower syrup. If you press the flowers, the syrup may become a bit more opaque, but that’s ok.
Step 6
Fill the elderflower syrup in a pot and bring it to the boil. Fill the hot liquid into the sterilised bottles and tightly close the lids.
Angela Braun
Elderflower syrup
Elderflower syrup is not only a classic but also wonderfully versatile. Whether you add it to sparkling wine, use it as a lemonade, drizzle it over ice cream or scent your cake dough with it, this delicious syrup immediately lifts the mood of everyone tasting it.
Citric acidpurely optional; I don’t like its tangy taste and don’t use it
Equipment
1 pot
1 large bowl (optional, you can also add teh flowers to the liquid in the pot)
1 fine-mesh strainer or cheesecloth to filter the syrup
bottles with matching lids sterilised
1 funnel
Method
When you’ve brought the umbels home, just shake them carefully to remove insects. If you want to be absolutely sure that no insects are left, leave the flowers outside in a dry and shady place for about 20 minutes. That way, the insects can wander off.Do not wash the elderflowers! Their flavour lies in the pollen, and if you wash them, the pollen – and with it the flavour – would be rinsed off.
Once the elderflowers are clean, cut off the thick stems.
Wash the lemons with hot water, dry them and cut them into slices.
Mix the water and sugar in a pot and slowly bring the mixture to the boil while constantly stirring until the sugar has dissolved. Fill the sugar syrup into a bowl.
Add the elderflowers and the lemon slices to the syrup and cover it with a cloth or lid. Let the mixture rest for 2 – 3 days and stir occasionally.
Sterilise the bottles by rinsing them with hot water. Remove the elderflowers and lemon slices from the syrup and filter it through a fine mesh strainer. Alternatively, you can filter the syrup through a cloth and wring it out to get the last drops of elderflower syrup. If you press the flowers, the syrup may become a bit more opaque, but that’s ok.
Fill the elderflower syrup in a pot and bring it to the boil. Fill the hot liquid into the sterilised bottles and tightly close the lids.
Notes
Elderflower syrup can be stored in a cool and dry place (e.g. the basement) for up to one year.
How Long Can You Store Elderflower Syrup?
You can either consume the elderflower syrup as soon as it’s ready (after 2 – 3 days). Kept in the fridge, it’ll last for about 10 days.
Alternatively, you can boil the filtered syrup and fill the hot liquid into bottles. Stored in a cool and shady place (your basement, for example), it lasts up to one year.
Another way to store elderflower syrup is to put it in the freezer, where it will also last up to one year.
Flavour Variations and Enhancements
The classic elderflower syrup, as described above, is a treat in itself. However, if you want to get creative, you can vary and enhance the flavours by adding other ingredients:
Add the slices of an orange to the sugar infusion
Instead of lemons, use limes
Add a stem of mint and/or lemon verbena to the syrup
Put 3 – 5 slices of ginger into the mixture and let it steep for 2 – 3 days
You can even adjust the level of sweetness to your taste. However, the less sugar you use, the shorter the storage time of the syrup, even when it’s boiled.
Creative Uses and Serving Suggestions for Elderflower Syrup
Elderflower syrup is incredibly versatile. Here are some ideas on how to use it:
Fill it up with cold (sparkling) water and you’ve got a refreshing lemonade. Additionally, you might add several mint leaves and cucumber slices.
Mixed with prosecco, elderflower syrup makes a wonderful summer cocktail.
Speaking of cocktails: elderflower syrup is also a great additive for gin and tonics and mojitos. Just saying…
Next time you serve a fruit salad, yoghurt or ice cream, drizzle some elderflower syrup over it to give it that extra taste of summer.
Elderflower syrup can be wonderfully made into a sorbet or ice cream
You can flavour cakes and pastries by adding elderflower syrup to the dough or the fillings.
Have you ever tried flavouring your pancake dough with elderflower syrup? Well, you should!
A bottle of elderflower syrup is a great homemade gift that everybody likes.
Troubleshooting Common Issues
Making elderflower syrup is very simple. However, there are some issues that you may face. Here’s what you can do about them:
The syrup is too sweet or not sweet enough
If it’s too sweet, you have used too much sugar; if it’s not sweet enough, too little.
In the first case, I’d recommend making a second batch of elderflower syrup with a little less sugar than indicated (e.g. 300 g) and mixing both batches to adjust the sweetness.
If the syrup is not sweet enough, don’t just add sugar to it, because it won’t dissolve properly. Instead, add sugar to about a third of the syrup and heat it up while constantly stirring until the sugar has completely dissolved. Add this to the remaining syrup and preserve it as described in the recipe.
The syrup’s cloudy
A certain opaqueness is normal, especially when you squeeze out the elderflowers into the syrup when filtering it off. That’s the pollen that carries the flavour, and it’s not harmful.
However, if the syrup shows white (or – heaven forbid – black) streaks and smells sour, alcoholic or vinegary, pour it away. It may have fermented spontaneously (see below).
The flavour is too weak.
Usually, if your elderflower syrup has only a weak flavour, you’ve used too few elderflowers. If the umbels are very small, you may have to add some more. Filter the syrup, add some fresh elderflowers and let the mixture steep for 24 hours before filtering.
Another reason for a weak flavour is that the elderflowers you used were too old. They should be freshly opened when you gather them from the tree, and not lose their tiny flowers when shaking them or even have already gone brown. That’s a clear sign of over-mature flowers. Pick fresh ones instead, and if there aren’t any left, make sure you harvest them earlier next year 😉.
However, if you can’t lay your hands on more elderflowers, a weak-tasting elderflower syrup needn’t be thrown away. Add some mint leaves and, if you like, some slices of lemon, and let it steep for 24 hours. That way, you get a lemon-mint syrup with a hint of elderflowers.
The syrup ferments
If you have used no other ingredients than the ones mentioned in the recipe and the elderflower syrup forms bubbles and smells sour, alcoholic or vinegary, I’m sorry to say you’ll have to throw it away. It has fermented spontaneously. This happens when natural yeasts on the elderflowers begin fermenting the sugar in your syrup, creating alcohol. The risk increases if you infuse the flowers for too long – beyond 3-4 days can trigger spontaneous fermentation.
Another fermentation issue may be the growth of mould, which is also due to the uncontrolled growth of undesired bacteria.
All these issues can be prevented by the following factors:
Timing control: don’t let the infusion steep for more than 2 -3 days. I know there are recipes out there suggesting up to one week of infusion, but with every day, the risk of fermentation increases.
Acidity: Adding lemon slices, juice, or citric acid helps to keep the “bad” bacteria at bay and thus prevents spontaneous fermentation.
Hygiene: Sterilise all your equipment and pick flowers only from unpolluted areas
Temperature: Pasteurising the elderflower syrup before filling it into bottles kills most of the yeast and bacteria in it. After opening a bottle, keep it in the fridge and consume it within a week.
Conclusion: Elderflower syrup is Summer to Drink!
For me, making elderflower syrup has become a yearly ritual. The glorious scent, the harvest, the bottling – it all has a soothing effect. And no matter how the weather is: every glass of elderflower syrup brings a little piece of summer to drink.
Wanna read more on how to preserve nature in a jar? Read on here:
