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How to make and install gherkin pickle in its full consistency?

One of the most delicious flavors that go well with meals is pickled gherkins. You can actually make pickled gherkins, which we bought from outside, very easily at home. So how to make pickled gherkins at home? What are the tricks? The answers to all your questions are in our article.

It means a kind of delicious pickled cucumber with a rough surface on the gherkin skin. There is nothing like the flavor of the pickle made with tiny gherkin cucumbers. Pickles, which are made from delicious cucumbers in autumn, take their place on the tables in winter. You can easily make pickled gherkins at home, which goes well with salads such as pasta salad and Russian salad. We share with you the making and tricks of pickled gherkin, which is one of the most loved and consumed foods of our Turkish cuisine. The pickles, which spread from Europe to all the world cuisines, are delicious no matter what they are made with, but the pickles made with tiny gherkins have a unique taste. The delicious gherkin cucumber, which you can enjoy even on its own, catches the perfect harmony with legume dishes.



1 kg gherkin cucumber
1 liter of water
2.5 tablespoons of rock salt
Half a glass of vinegar
1 teaspoon of lemon salt
5 cloves of garlic
half a bunch of dill
10-15 chickpeas
1 bay leaf


Boil the pickle juice and keep it aside to come to room temperature.

Wash the cucumbers and drain them using a strainer.

Boil your jar in boiling water for 1-2 minutes and dry it with the mouth open.

Make tiny holes in a few places on the cucumbers with the help of a knife.

Add rock salt, lemon salt and vinegar to the warm water and let it dissolve.

Sort and wash the dill, and after drying, place it at the bottom of the jar.

Place the cucumbers on it.

Add the peeled garlic and chickpeas to the jar and add the salted water little by little to the jar.

Put the bay leaf on top and cover the jar with dill again.

Leave the lid slightly ajar for 1 hour, then close the jar tightly.

Keep the jar on the lid for 2-3 hours and move it to a cool place out of direct sunlight.

You can consume your pickles, which you have rested here for 15-20 days to mature, as you wish.

Enjoy your meal…

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