Although it’s still August – well, the end of August to be exact – we can already see the first signs of autumn around here: early morning mists, slightly shorter days and the first pears that are ready to be harvested! A few days ago, my dear colleague Bernadette came round and brought two buckets full of pears. Some of them were picked and unblemished -they will last a bit. But the others have fallen from the tree and have bruises. Those had to be processed as soon as possible. I chose to make jam from them, and although I love the classic pear jam, I didn’t want to make a large batch of just that one type. So, I got creative and paired the pears with different ingredients for warm and spicy as well as fresh and bright variations. They all turned out great!
But I don’t want to keep these heavenly recipes all to myself😊. Here are my pear jam variations:
Pear Jam with Spices
This recipe makes for a wonderfully soft and velvety pear jam. The combination of vanilla, ginger and cardamom adds a warm, yet zesty flavour. A great spread for an autumn breakfast.
1sachetpectinonly if you use normal sugar; leave out if you use jam sugar
2lemons
1/2vanilla pod
1/4tspground cardamom
1/2tspdried ground ginger
Method
Prepare your jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
Wash the pears, peel them and cut them into quarters. Then weigh them.
Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
Put the chopped pears in a pot, mix them with sugar and add the cardamom and ginger.
Slice open the vanilla pod and scrape the seeds out. Put the seeds as well as the pod into the pot with the pears.
Squeeze the lemons.
Mix the pears with the sugar, lemon juice and spices and let it all rest for at least 3 hours (you can also let it rest overnight). During that time, juice will form.
Heat the mixture while constantly stirring to prevent it from burning.
When the pears have come to a rolling boil, let it all cook rapidly for 4 minutes.
Pour the jam in jars and immediately close the lids tightly.
Once it's cool, the jam is ready for consumption.
Notes
This is a recipe for a soft pear jam with warm spices and can be stored for up to one year.
Pear Jam with Rosemary
If you like tarte flambée with goat cheese, pears and rosemary, you’ll love this recipe! The combination with pears and rosemary works wonderfully and doesn’t taste too “herbally”. It has a flavour that brings back summer, and as with the tarte flambée, pear jam with rosemary is a great addition to a cheese board.
Angela Braun
Pear Jam with Rosemary
A fresh pear jam variation that brings back summer with the unique rosemary pairing.
1sachetpectinonly if you use normal sugar; leave out if you use jam sugar
2lemons
3 tbspfinely cut rosemary
Method
Prepare your jars by washing them and the lids with hot water, let them cool on a towel or drying rack.
Wash the pears, peel and core them and cut them into quarters. Then weigh them.
Cut he pear quarters lengthwise into 2 - 3 slices and chop them finely.
Squeeze the lemons.
Finely chop the rosemary.
Put the chopped pears in a pot, mix them with sugar, lemon juice and rosemary and let the mixture rest for at least 3 hours (you can also let it rest overnight).
After resting, heat the mixture up and stir constantly to prevent it from burning.
When it all boils, let it cook rapidly for 4 minutes.
Pour the jam in jars and immediately close the lids tightly.
Pear Jam with Riesling
With this pear jam variation, you’ll certainly impress everyone! Pears go very well with white wine, which adds a subtle fruitiness and depth. For this recipe, I’ve chosen a dry Riesling. You can, of course, use any other white wine as long as it’s dry. It will alter the taste, though.
A word of warning: This is not for children! Part of the alcohol in this recipe will evaporate during cooking, but maybe not all.
Angela Braun
Pear Jam with Riesling
The Riesling adds a subtle fruitiness and depth to this pear jam.
1sachetpectinonly if you use normal sugar; if you use jam sugar leave the pectin off
Method
Prepare your jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
Wash the pears, peel and core them and cut them into quarters. Then weigh them.
Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
Put the chopped pears in a pot, mix them with the sugar, pectin (if needed) and the Riesling.
Mix it all and let it rest for at least 3 hours (you can also let it rest overnight).
Heat the mixture up while constantly stirring to prevent it from burning.
When the mixture has come to a rolling boil, set your timer and let it all cook rapidly for 4 minutes.
Pour the jam in jars and immediately close the lids tightly.
Once it's cool, the jam is ready for consumption.
Notes
This is not a recipe for children! Part of the alcohol in this recipe will evaporate during cooking, but maybe not all.
Pear-Blueberry Jam with Cinnamon
Now this pear jam variation is definitely (but not only) for children! If you had to keep your offspring away from the Riesling jam, offer them this pear-blueberry jam with cinnamon instead. They’ll love it. And with the (late) summer blueberries, the autumn pears and wintery cinnamon, we combine three seasons in one jar.
Angela Braun
Pear-Blueberry Jam with Cinnamon
Three seasons in a jar that will not only delight children!
1 sachetpectinonly if you use normal sugar; if you use jam sugar, leave the pectin off
1tbspground cinnamon
2lemons
Method
Prepare the jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
Wash the pears, peel and core them, and cut them into quarters. Then weigh them.
Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
Wash the blueberries.
Squeeze out the lemons.
Put the chopped pears and the blueberries in a pot and mix them with the sugar, pectin (if needed), lemon juice and cinnamon.
Let it all rest for at least 3 hours (you can also let it rest overnight).
Heat the mixture up and stir it all constantly to prevent it from burning.
When the fruits have come to a rolling boil, let it all cook rapidly for 4 minutes.
Pour the jam in jars and immediately close the lids tightly.
Once it's cool, the jam is ready for consumption.
Notes
This is not only a great addition to your breakfast table but also makes a good spread for a quick Victoria sponge roll.
All of the above recipes make 6 jars à 1/4 l and are shelf-stable for up to 1 year. If your family is anything like mine, however, none of these pear jam variations will last that long 😄.
When the first pears are ready to be harvested, we know autumn has arrived – no matter how warm the weather still feels. The first pears are ready for picking in August, while late-season varieties can hang on the tree until the end of October. But here’s the dilemma: you can only eat so many fresh pears before they start to turn. That’s where the magic of pear jam comes in.
Unlike juicy berries, pears are comparatively dry fruits, which means making thick, spreadable jam requires a few key techniques. Today, I’ll walk you through my step-by-step method for creating a wonderfully velvety, sweet pear jam that captures all the golden abundance of autumn.
Choosing your pears
Varieties
You can use virtually any pear variety, except the small, sour cider pears. Excellent choices in my area include Williams Christ, Clapp’s Liebling, Gellert’s Butterbirne and Conférence. With over 1500 pear varieties worldwide, use whatever grows well in your area.
Ripeness is crucial
Test ripeness by gently pressing the fruit with your fingers. If the pear is rock hard, it needs more time on the tree to develop its full flavour. When the flesh feels soft to the touch, the pear is ready for jam-making. Process harvested pears within a few days – they quickly transition from perfect to overripe.
Essential Equipment and Ingredients
Equipment You’ll Need
To make pear jam, you will need a sharp knife and a cutting board to peel and chop the pears.
For “storing” them between quartering and chopping, you need a large bowl.
Then you need a heavy-bottomed pot for cooking the jam and a wooden spoon for stirring it to prevent it from burning.
Lastly, of course, you need suitable jam jars with lids. I prefer jars of 250 ml (0.4 pt / 9 oz), because they’re large enough to be practical, yet small enough to finish the jam before it spoils. You can choose smaller or larger jars, just as it suits you. I just wouldn’t recommend jars of more than 400 ml (0.7 pt / 14 oz).
Ingredients
Pears
Obviously, we need pears 😊! For 6 jars of 250 ml, we need 1 kg (2.2 lbs) of pears, net weight after peeling and coring.
You can upgrade or downgrade the amount, but I don’t attempt more than 2 kg of pears (plus sugar), because larger batches won’t set properly.
Sugar
Although pears are sweet already, we need sugar to preserve the jam. The classic choice is jam sugar, where the pectin is already included. Now, if you like your jam very sweet, use jam sugar 1:1, which means that you take the same amount of sugar as fruit. For 1 kg of pears, we need 1 kg of sugar.
As pears are very sweet already, however, jam sugar 2:1 is also a good choice. It means taking half the amount of sugar compared to fruit. For 1 kg of pears, now, we need 500 g of sugar.
I personally prefer using household sugar and adding pectin. There are sachets of pectin, which also come in ratios of 1:1 and 2:1 (even 3:1 for very sweet fruit). So, when I have 1 kg of pears, I use 500 g of household sugar and one sachet of pectin 2:1.
To sum it up, choose the type and the amount of sugar based on your sweetness preference:
Jam sugar 1:1 (that means equal weight of sugar and fruit) for a very sweet jam
Jam sugar 2:1 (half the amount of sugar compared to the amount of fruit) for moderately sweet jam
My preference: regular sugar (500 g per 1 kg pears) plus one sachet of pectin 2:1
Lemon juice
Raw pears have a wonderful aroma, but when they are made into jam, they can taste a bit one-dimensional. To balance the sweetness of the pears, we add the juice of one lemon. It doesn’t make the jam sour but adds a zesty nuance to the overall flavour.
Flavour enhancers (optional but highly recommended)
Strictly speaking, you don’t need to add anything to your pear jam, but some herbs and spices enhance the pears’ flavour even further:
Vanilla: Half a pod (or quarter if very fresh) transforms the jam
Warm spices: Cinnamon, cardamom, clove, or nutmeg
Fresh herbs: Rosemary, lemongrass, lemon balm, or thyme
Get creative with combinations! If you need some inspiration, look at this article where I have listed different pear jam variations.
Step-by-Step Instructions
Got everything you need? Wonderful! Let’s start then.
Sterilise Your Jars
We want our jam to be shelf-stable for as long as possible. In an anaerobic (that is, oxygen-free) environment, however, certain bacteria and germs can grow well, and thus we must sterilise our jars to make them germ-free. If you want to read up on how to sterilise your jars properly, have a look here.
Prepare the Pears (Without Browning)
Pears turn brown quickly once they’re peeled. Although this change of colour doesn’t alter the taste, we want our jam to be the typical beautiful cream colour. To prevent the pears from browning, we must ensure that they’re not exposed to air for too long. Additionally, we must use acid, either in the form of lemon juice or vinegar, for preventing colour change.
For that purpose, fill a large bowl with water and add either the juice of one lemon or a splash of vinegar.
Now, peel, quarter, and core the pears, and immediately put them into the bowl.
When all pears are prepared that way, we can remove the single quarters and slice them lengthwise into 3-4 pieces.
Now chop them finely crosswise. If necessary, cut the chops further. Be careful, though: we don’t want pear pulp but small, yet distinct pieces.
The Crucial Resting Period
If we cooked jam from pears immediately after chopping them, the jam would become relatively dry and compact. So, we must induce the pears to remove some of their juice, and that’s best done by mixing them with sugar and letting them rest for a few hours. This step makes all the difference between dry, compact jam and a perfectly textured preserve:
Put the pear chops in a pot and add the sugar, pectin (if necessary), lemon juice and spices.
Mix it all thoroughly and let it rest for at least 3 hours, or overnight if possible.
During that resting period, the pears release their juices while absorbing the sugar, thus creating the perfect base for jam.
Cook to Perfection
Now it’s time to cook the jam!
Bring the pear mixture to a rolling boil over medium-high heat.
Set your timer for 4 minutes and let it all boil for that time. Stir the mixture regularly to prevent it from burning.
Test if the jam is done by dropping a spoonful of hot jam onto a cold plate. Now, tilt the plate and watch the jam: if it runs like water, it must be cooked for another minute. If it flows like thick honey, it’s ready!
Fill and Seal
Ladle hot jam into the sterilised jars. To make sure you don’t spill jam on the rims, a funnel comes in handy.
Clean the jar rims if necessary, and immediately seal the jars with tight lids.
Flip the jars upside down onto a clean kitchen towel and leave them like that for about 10 minutes to create a vacuum seal.
Turn the jars right-side up and let them cool completely.
Listen for the satisfying “pop” as vacuum seals form. When the jars are completely cooled off, press the centre of each lid: is it firm? Wonderful, everything’s fine! If it moves, the lid’s not properly sealed. Put that jar in the fridge and eat it within 1 – 2 weeks.
1sachetpectinonly if you use household sugar; if you use jam sugar you don't need pectin
1lemonjuice
1/4 - 1/2podvanilla(optional)
Equipment
Sharp knife
Cutting board
large bowl for prepped pears
Heavy-bottomed pot
Wooden spoon for stirring
Jam jars with lids (I prefer 250 ml /9 oz jars - large enough to be practical, small enough to finish before spoiling).
Method
Sterilise your jars
Fill a large bowl with water and add either the juice of one lemon or a splash of vinegar.
Peel, quarter, and core the pears and immediately put them into the bowl.
Remove the quarters one at a time and slice them lengthwise into 3 - 4 pieces.
Now chop them finely crosswise. If necessary, cut the chops further, but be careful: we don't want pulp but small, yet distinct pieces.
Put the pear chops in a pot and add the sugar, pectin (if necessary), lemon juice and spices.
Mix it all thoroughly and let it rest for at least 3 hours, or overnight if possible.
Bring the pear mixture to a rolling boil over medium-high heat
Set a timer for 4 minutes and maintain the boil. Stir regularly to prevent the mixture from burning.
Test for doneness by dropping a spoonful of hot jam onto a cold plate. Tilt the plate- if the jam flows like thick honey, it's ready
Ladle hot jam into sterilized jars (a funnel prevents messy rims)
Clean jar rims if needed and immediately seal with tight lids.
Flip jars upside down on a clean towel for 10 minutes to create a vacuum seal.
Turn the jars right-side up to cool completely.
Notes
Store sealed jars in a dark place at room temperature for up to 2 years. Once opened, refrigerate and enjoy within several weeks.
Storage
Like all jams, pear jam is best stored in a dark place at room temperature. Here, it is shelf-stable for up to 2 years. Once a jar is opened, keep it in the fridge and enjoy it within several weeks.
Your Gateway to Creative Jam-Making
Making pear jam is satisfying beyond words. Once you’ve mastered the basic technique, I guarantee you’ll soon find yourself experimenting with exciting flavour combinations.
But the best of all is that you’ll have a wonderful preserve for your pantry that brings the golden abundance of an autumn orchard onto your breakfast roll.
Home canning has become increasingly popular in recent years, and it’s obvious why: it’s cheaper to make preserves by yourself instead of buying them, and you have full control over what’s in your jars – or rather, what’s NOT in them! Also, what’s more sustainable than (ideally) growing your food on your doorstep and processing it freshly out of the garden?
There is, however, one crucial point we must observe to guarantee that our homemade preserves are safe to eat for a prolonged time: hygiene. It goes without saying that you wash your hands before processing any food, but there are also the jars to consider, in which we put our preserves. The jars and lids must be clean, too. Yet, just washing them out will not do the trick. Some germs and bacteria thrive in anaerobic (that is, oxygen-free) environments, like in closed jars, and they’re not beneficial for us! In fact, they can cause severe illness like botulism, especially in low-acid food.
That’s why we must sterilise jars and lids and thus kill all harmful bacteria before we use them for canning and preserving. Now, don’t shy away! You don’t need any fancy equipment for sterilising your jars at home. In fact, I guarantee you already have all you need.
Stick with me and I’ll describe four simple yet effective methods of how to sterilise jars at home.
Methods of sterilisation
Water-bath
The easiest method to sterilise jars is with boiling water. Put the open jars and the lids into a large pot and fill the jars and the pot with cold water. Jars and lids must be under water! Slowly heat the pot until the water boils. Let it all boil for 10 minutes. Remove the jars and lids with tongs and put them on a clean kitchen towel to dry off and cool down.
Make sure the jars are completely submerged!
Sterilisation in the oven
You can also use your oven to make your jars germ-free. This method is especially suitable when you have lots of jars to sterilise. Don’t sterilise the lids in the oven! They must be boiled in water. Pre-rinse your jars with hot water. Put the jars without lids on a baking tray and put them in the oven. Heat up the oven to 140 °C / 285 °F top/bottom heat. Once the oven has reached that temperature, set your timer for 15 minutes.
Afterwards, take the jars out of the oven, either with tongs or oven mitts. Don’t touch the rim or the inside of the jars! Put the jars on a clean kitchen towel and let them cool down.
Dishwasher
The easiest but also the longest method to sterilise jars is in the dishwasher. It’s especially suitable when you have many or large jars of one litre (1.8 pt / 35 oz) or more. Put all the jars upside down, as well as the lids (separately), into the dishwasher.
Do not add detergent! Also, do not add dirty dishes. Only the jars and the lids are allowed in that wash cycle! Choose the hottest programme and start it. Once the programme is finished, let the jars and lids cool off inside the dishwasher.
Microwave
The fastest method to sterilise jars is in the microwave. Do not sterilise lids that way! They must be boiled in water for 10 minutes. Fill the jars with water up to one-third. Put them in the microwave at 600 Watt and wait till the water is boiling. Leave them in the microwave for one further minute. Carefully remove them with tongs or oven mitts, or let them cool off in the microwave.
To prevent spoilage of our precious preserves, we must sterilise the jars. Here are different methods of sterilisation.
Author: Angela Braun
Instructions
Water-bath sterilisation
Put the open jars and the lids into a large pot and fill the jars and the pot with cold water. Jars and lids must be submerged!
Slowly heat the pot, bring to a boil and boil for 10 minutes.
Remove the jars and lids with tongs and put them on a clean kitchen towel to dry off and cool down.
Oven method
Rinse the jars with hot water.
Place them on a baking tray (not the lids!) and put it in the oven.
Heat up the oven to 140 °C / 285 °F top/bottom heat.
Once the oven has reached that temperature, set your timer for 15 minutes.
Take the jars out of the oven, either with tongs or oven mitts. Don't touch the rim or the inside of the jars! Put the jars on a clean kitchen towel and let them cool down.
Dishwasher
The easiest but also the longest method to sterilise jars is in the dishwasher. It's especially suitable when you have many or large jars of one litre (1.8 pt / 35 oz) or more.
Put all the jars upside down, as well as the lids (separately), into the dishwasher.
Do not add detergent! Also, do not add dirty dishes. Only the jars and the lids are allowed in that wash cycle!
Choose the hottest programme and start it.
Once the programme is finished, let the jars and lids cool off inside the dishwasher.
Microwave
The fastest method to sterilise jars is in the microwave. Do not sterilise lids that way! They must be boiled in water for 10 minutes.
Fill the jars with water up to one-third.
Put them in the microwave at 600 Watt and wait till the water is boiling.
Leave them in the microwave for one further minute.
Carefully remove them with tongs or oven mitts, or let them cool off in the microwave.
Whatever method you choose to sterilise your jars and lids, the most important thing is that you don’t skip this crucial step! When you ladle your homemade jam into freshly sterilised and still warm jars, close them with a lid and listen for that satisfying “pop”, you know that only good things are in that jar. That jam will stay fresh and safe for a year or more, thanks to your sterilisation, and so all the time and effort you put in making that jam was absolutely worthwhile. And not only did you make a yummy preserve, but you’ll have the absolute certainty that it will benefit your family whenever you eat it. Enjoy your delicious, safe homemade preserves with complete peace of mind!
Wanna dive right into jam making? Here are a few inspirations:
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!
