Homemade gherkins not only taste better than the store-bought ones, they are healthier and don’t contain added preservatives. They’re a great source of probiotics which help to keep our gut microbiomes healthy. You can try this recipe with other vegetables such as carrots.
½ big or 1 small cucumber
6 Lebanese cucumbers (or 12 mini cucumbers)
2 cloves garlic, finely sliced
3 bay leaves
2 sprigs fresh dill
1 tbsp salt
4 cups filtered water
1 tbsp pickling spice
To make the brine, place the water into a saucepan and bring to a simmer. Add the salt and stir well to dissolve the salt. Remove from heat.
Wash the cucumbers, cut off the ends and then cut them in half (or leave whole if using mini cucumbers).
Place the cucumbers into a large sterilised glass jar, or two smaller jars. Add all remaining ingredients except the brine solution.
Pour the brine into the jar and make sure all the cucumbers are well covered. You may need to make up more brine solution; this depends on the shape of your jars and how many cucumbers you can fit inside.
Put the lid on the jar and leave on the kitchen counter for about 10 days.