Sweet Pickled Gherkins

It's fun to make your own and customise your spices to your own taste.

Add To Favourites Print
Photo credit: Edmonds Illustrated Cookbook
Ratings (0)
Prep Time: Overnight + 1hr Servings: Makes 4.5L
  • 4kg gherkins

    ½ cup salt

    6 cups water

    2.25L malt vinegar

    5 cups brown sugar

    25g whole mixed pickling spice

    10cm piece of cinnamon stick

    1 tsp whole cloves


    You can buy pickling spices ready mixed or make your own.

    Combine 1 tablespoon each of black peppercorns, mustard seeds, whole allspice and dried chillies 1 teaspoon each of coriander seeds and whole cloves, 1 bay leaf and 1 cinnamon stick, both broken up, and 2 blades of mace. Keep in an airtight jar.

  • 1. Wash the gherkins and scrub lightly with a coarse cloth to remove any roughness. Mix the salt and water in a non-metallic bowl, add the gherkins and let stand for 24 hours.

  • 2. The next day, put the vinegar, sugar, pickling spice, cinnamon and cloves into a saucepan, bring to the boil, stirring to dissolve the sugar, and simmer for 5 minutes.

  • 3. Drain the gherkins, put in a bowl and pour over enough boiling water to cover them. Pour off the boiling water immediately and, while they are hot, pack the gherkins into sterilised jars.

  • 4. Pour the hot vinegar mixture over the gherkins to cover them and seal at once with non-metallic lids. Keep for at least 3 weeks before using.

Add to your menu