Quick Gherkins
by Nigella. Featured in SIMPLY NIGELLAIntroduction
Now this is where my pickling obsession started. For all that, it isn’t really a pickle, more of a sprightly salad, but I eat these spikily soused cucumbers just as I do gherkins. If you can get Lebanese cucumbers, do, as they have much more crunch and flavour, and baby cucumbers (more widely available now) are also fabulous here, but I have made these as well with regular cucumbers cut into spears. The White Condimento I use in the dressing is a clear, sweet vinegar (made by Belazu and, indeed, used to be sold as white balsamic) but if it eludes you, I dare say you could use 2 tablespoons plus 2 teaspoons of rice vinegar and dissolve a little caster sugar in it first.
For US cup measures, use the toggle at the top of the ingredients list.
Now this is where my pickling obsession started. For all that, it isn’t really a pickle, more of a sprightly salad, but I eat these spikily soused cucumbers just as I do gherkins. If you can get Lebanese cucumbers, do, as they have much more crunch and flavour, and baby cucumbers (more widely available now) are also fabulous here, but I have made these as well with regular cucumbers cut into spears. The White Condimento I use in the dressing is a clear, sweet vinegar (made by Belazu and, indeed, used to be sold as white balsamic) but if it eludes you, I dare say you could use 2 tablespoons plus 2 teaspoons of rice vinegar and dissolve a little caster sugar in it first.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 375 - 400 grams Lebanese cucumbers or baby cucumbers
- 1 teaspoon coriander seeds
- 1 teaspoon Maldon sea salt flakes
- good grinding of coarse white pepper
- 2 x 15ml tablespoons rice vinegar
- 2 teaspoons white condimento
- 2 x 15ml tablespoons fresh dill leaves (plus more to serve)
- 12 - 14 ounces Lebanese cucumbers or baby cucumbers
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- good grinding of coarse white pepper
- 2 tablespoons rice vinegar
- 2 teaspoons white condimento
- 2 tablespoons fresh dill leaves (plus more to serve)
Method
- Using a vegetable peeler, peel lengths of skin off the cucumbers so you end up with striped cucumbers, then cut them into long batons and put into a shallow, non-metallic bowl in which you can fit most of them in one layer. Add the remaining ingredients.
- Cover with clingfilm and swill everything around, so the cucumbers get a good coating. It may not look like there’s enough liquid, but the batons will give out more liquid as they sit, and their cucumberiness melds with the spiced vinegar beautifully. Leave for at least 20 minutes before serving.
- Using a vegetable peeler, peel lengths of skin off the cucumbers so you end up with striped cucumbers, then cut them into long batons and put into a shallow, non-metallic bowl in which you can fit most of them in one layer. Add the remaining ingredients.
- Cover with clingfilm and swill everything around, so the cucumbers get a good coating. It may not look like there’s enough liquid, but the batons will give out more liquid as they sit, and their cucumberiness melds with the spiced vinegar beautifully. Leave for at least 20 minutes before serving.
Additional Information
STORE:
The gherkins will keep in a sealed jar in fridge for up to 1 week.
STORE:
The gherkins will keep in a sealed jar in fridge for up to 1 week.
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What 1 Other has said
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Posted by joshv41680 on 30th June 2022
Show more commentsThis is such a fresh take on pickled cucumbers. They are easy to make, keep well in the fridge, and are so versatile. If you happen to be making Chicken Shwarma, these make a wonderful accompaniment!