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Pickled Gherkins (Cornichons)

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  • Author: Jill Baker
  • Yield: 4 pounds gherkins 1x


An incredibly useful thing to have up your sleeve!


Units Scale

3/4 c. Coarse Sea Salt

4 1/44 1/2 lbs. Gherkins

Pickling Spice (can purchase already made), contains celery seed, mustard seed, black peppercorns, small dried red chilies, coriander seed, and dill seed

4 c. Sugar

3 Tbsp. Acetic Acid

5 c. Water


Wash your gherkins, sprinkle them with salt, and leave to stand for 2-3 hours, occasionally tossing them gently. Shake off the salt and place the gherkins in a bowl, cover with clean boiling water, leave them to stand for 5 minutes. Drain.

Place gherkins in clean, sterile, sealable jars, adding a healthy pinch of pickling spice to each jar. Meanwhile, place the sugar, acid, and water in a stainless-steel pan and bring to a boil until the sugar and acid has dissolved fully.

Pour over gherkins.

Seal jars while liquor is hot. Keep in your cupboard for at least a month prior to consuming.


This canning method is not approved by the USDA. Please seek out up-to-date canning methods.

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.