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Eingelegte Essiggurken | Bake to the roots

Easy Peasy Homemade Pickled Gherkins

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:05
  • Total Time: 01:30
  • Yield: 2 1x
  • Category: Homemade
  • Cuisine: Germany
  • Diet: Vegan


Pickled Gherkins are great for sandwiches and other dishes. Making them at home is super easy and fun – no need to buy them in the supermarket ;P



about 18 oz. (500g) cucumbers (gherkins) for pickling
1 small red onion
about 1 cup (250ml) white wine vinegar
about 1 cup (250ml) water
1 tbsp. salt
1 tsp. mustard seeds
1/2 tsp. peppercorns
some chili flakes
23 tbsp. dill, chopped


1. Sterilize the canning jars* (with screw cap) – boiling them in water is probably the easiest way to do that here.

2. Roughly clean the cucumbers and let them soak in water for about 1 hour, then scrub them again properly and dry them. Cut them into slices or wedges, as desired. Peel the onion and cut it into rings. Wash, dry, and coarsely chop the dill.

3. Add the cucumbers, onion, and dill to the sterilized glass jars. The less air you got between the cucumbers, the better. Fill the jars about halfway with white wine vinegar, then add water until the jars are full to the brim. Pour the liquid from the jars into a small pot. This works best if you put a strainer over the jar when pouring out the liquid to keep everything else in the jar.

4. Add salt, mustard seeds, peppercorns, and a few chili flakes to the pot. Bring everything to a boil, then divide the liquid (and everything else) between the two glass jars, seal them with the lids, and let them cool upside down on a kitchen towel.

5. Let the pickled cucumbers steep in a cool and dark place for at least 3-4 weeks before eating. If you work cleanly, the gherkins will last about 1 year unopened. Once opened, store in the fridge and use within 1-2 months.


Enjoy working those gherkins!