Sweet Gherkin Pickle

I’ve been caught out again.  For some reason my petite cornichons have developed early and gone unnoticed – I now have a number of mammoth gherkins to use up, so a last minute change of plan is called for.  This is a fine pickle or relish which is great with sausages or in sandwiches.  If you’ve a lot of patience, the finer you can chop the veg the better.  You could use a food processor to get a finer texture if you are careful – you don’t want a puree.  I personally use a mandolin to get nice thin strips then finish off with a knife.

You need to start this a day in advance to leach out all of the excess moisture, then leave to mature for a few days to let the spices evolve.

Will keep for a few months

How about replacing the gherkins with a few of those spare courgettes you don’t know what to do with?

Makes about 5 * 1lb jars


  • 1.25kg Gherkins or Cucumbers, trimmed, finely chopped
  • 3-4 medium Onions, finely chopped
  • 2 Red Peppers, finely chopped
  • 2 Tbsp Salt
  • 300ml White Wine/Cider Vinegar
  • 200g Sugar
  • 2 tbsp Cornflour
  • Fresh Dill, chopped
  • ½ tsp Turmeric
  • 1 Tbsp Black Mustard Seed
  • ¼ tsp Nutmeg
  • ½ tsp Ajwain (Carom) Seed (optional)


  • Prepare the gherkins, onion & peppers and mix in a large bowl and stir through the salt.  Cover with clingfilm and leave for 24 hours for the excess liquid to leach out
  • Pour into a large colander or sieve, rinse through with fresh water to lose some of the salt and leave to drain for 10 minutes
  • In a large pan heat up the vinegar with the sugar and cornflour until dissolved, thickened and clear
  • Remove from the heat and stir in the dill & spices and leave to steep for 10 minutes
  • Pour the gherkin mix into the vinegar and mix well
  • Portion into sterilised jars and leave for a week if you can before using

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