Mexican Sour Gherkins Refrigerator Pickles
Recipe type: pickles!
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
I adapted this recipe from Bon Appetit!
  • 1½ cups white vinegar
  • 1 cup water
  • 2 T Kosher salt
  • 1 T sugar
  • ½ jalapeno pepper
  • 1 garlic head (halved crosswise)
  • 2 cloves
  • 1 bay leaf
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 4-5 fresh basil leaves or other fresh herbs that you fancy
  • 1 cup sour gherkins
  1. Simmer the vinegar, water, salt and sugar, stirring until sugar dissolves.
  2. Add the rest of the brine ingredients except for the basil leaves, and allow to steep until the mixture is only warm.
  3. Place fresh basil leaves in the bottom of your jar.
  4. Add 1 cup gherkins to the brine, then put into jar and seal. Cool, and store in refrigerator.
  5. Like any refrigerator pickles, these are best after a couple weeks of curing, but you can eat them right away if you'd like! ;)
  6. Beware: these don't last long once you pop the lid off. Of course if you don't tell anybody else about them, you don't have to share. Just kidding. I always share. (Almost always). ;) hehee
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