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Quick, Cold-Pickled Gherkins

Renee' Groskreutz
Make the gherkins as sweet or as sour as you want. I lean toward less sour, with high garlic, and 50/50 sweet and salty. No stove required!
4 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Vegetable
Cuisine American
Servings 6 servings
Calories 94 kcal

Equipment

Ingredients
  

  • 2 c raw fresh gherkins
  • 1 ½ c white vinegar
  • 1 ½ c water
  • ¾ t salt
  • 1 T sugar
  • 1 T minced garlic in a pinch, use 2 t of garlic powder
  • 1 t onion powder
  • Fresh ground pepper to taste
  • Optional: ¼ white onion sliced thin

Instructions
 

  • Wash and dry the gherkins.
  • Thinly slice the gherkins. Leave the skin on.
  • Thinly slice the onion.
  • Mince the garlic or use the kind in a jar.
  • Add all the ingredients into a large glass bowl.
  • Cover the bowl and place it in the refrigerator for 60 minutes to 24 hours.

Notes

You can use lightly pickled gherkins and onions in about 15 minutes to get a subtle flavor but the longer it sits and melds flavors in the fridge the better they will be.

Nutrition

Serving: 1gCalories: 94kcalCarbohydrates: 20gProtein: 1gSodium: 640mgFiber: 1gSugar: 16g
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