October 07, 2019

Pickled gherkins a la Lønnestræde

In connection with, that I got a bunch of gherkins, I have been testing out various recipes on pickled gherkins like these pickled cornichons as well as these pickled gherkins a la Rigeligt Smør. I also decided to make my own version of pickled gherkins.

After the pickling process the gherkins needs to mature for 3-4 weeks, before you can enjoy them.

Pickled gherkins a la Lønnestræde:
  • 750 g gherkins
  • 1 l water
  • 50 g salt
Pickling liquid:
  • dill crown
  • 1 teaspoon mustard seeds
  • 10-20 black pepper corns
  • 4-6 bay leaves
  • 1 clove of garlic - cut into smaller pieces
  • fennels seeds
  • 4 dl vinegar
  • 200 g sugar
  1. Bring the water to the boil, add salt into the water. Let the water-salt liquid cool down.
  2. While the water-salt solution cools down, clean the gherkins. I used a sponge to clean the entire surface. Afterwards prickle the gherkins.
  3. Place the pickled gherkins in the cold water-salt solution for 12-24 hours in the refrigerator.
  4. Remove the gherkins from the water-salt solution.
  5. Add all the spices for the pickling liquid in a empty glass or pickling jar. Afterwards add in the gherkins
  6. Bring the vinegar and salt to the boil.
  7. Pour the boiling vinegar liquid over the gherkins in the pickling glass/jar.
  8. Fill the pickling glass/jar to the top, until the gherkins are covered by the pickling liquid.
  9. Let the gherkins rest in the pickling liquid for around 3-4 weeks, before you start using the picked gherkins.

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