Wulf's Webden

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Salty Dogs

This year we are growing gherkins – a cucumber plant that produces small but prolific fruit. We had our first batch last month, which we preserved by salting and then, after rinsing, leaving in a jar of vinegar. We’ve done another batch since and have another crop that will be ready to process soon so felt it was wise to test the results.

I think it would be fair to say that we didn’t get all the salt out. These aren’t gherkins to gobble down whole! I think we may need to revise the recipe for the next batch although I am quite confident that they are well preserved and would probably last into the next millennium! They won’t be wasted though – although we’ll have to use them sparingly, they will be a useful addition for introducing flavour enhancing salt into dishes.


  1. Are these fermenting gherkins or strictly pickled? We can get both here and the former are def my favourite as they lack the vinegar bite!