Pickling is one of humanity’s oldest methods of preserving food. The earliest technique of pickling dates back to the Chinese and Persian civilisations. Here farmers were known to use brine, salt or vinegar (often wine vinegar or rice vinegar) to preserve their vegetables for lean months. Thanks to this knowledge we in modern times count pickled veggies like cucumbers, gherkins, radishes and several others as deliciously piquant fixings in many of our grilled and barbecued delicacies. This brings us to our questions-du-jour. What are Gherkins? Are they cucumbers? How are they used?
What is a Gherkin?
A gherkin is a pickled baby cucumber. The word ‘gherkin’ comes from the Dutch word for small cucumber, ‘gurken’ . Gherkins are also called baby cucumbers, while fresh are similar in taste and texture to regular cucumbers. They are typically one to two inches in length.
Gherkins v/s other pickles and pickled cucumbers
A gherkin is a pickle. In fact it is a type of pickled cucumber. That’s where the similarities end however. The key differences between gherkins and other pickles, including pickled cucumbers are as follows:
- Size: The key distinction between gherkins and other pickled cucumbers is their size. This is primarily because they are made from smaller / younger cucumbers.
- Texture: One doesn’t associate bumps with regular pickled cucumbers. Gherkins however have a bumpy texture and are a lot crunchier than mature pickled cucumbers.
- Taste: Gherkins and other pickled cucumbers can be either sweet or savoury. It all boils down to the method of pickling and the addition of sweet ingredients or savoury ones. Gherkins are usually flavoured with garlic and dill. French gherkins called cornichons for instance are primarily flavoured with dill and certain other spices like pepper, tarragon, and in some cases even dijon mustard are added, resulting in a more complex flavour. The most common type of cucumber pickles on the other hand are called kosher pickles and use dill, pepper, mustard seed, garlic, and coriander seeds as its flavourings. Sweet pickles are often called bread and butter pickles.
How are they made?
The pickling process for both gherkins and other types of cucumbers is similar. There are two primary ways. The first method involves a brine of salt and water or vinegar. To this brine are added mustard seeds, pepper, and spices like tarragon, rosemary and others. The natural fermentation between the sugars of the produce and helpful bacteria causes a mild souring of the pickles. The second method is called vinegar based or quick pickling. In this method, the produce is boiled with vinegar and salt, in addition to herbs and spices. The vinegar acts as a preservative, while adding a tangy crunch. Vinegar used in quick pickling could be commercial white vinegar or apple cider vinegar.
How can Gherkins be used?
- Grilled foods lack a certain tang and acidity, which gherkins and pickles add to it. In burgers, bread and butter pickles, add a lovely level of sweetness and delicate balance.
- The addition of kosher pickles to pastrami, cured meat and deli style sandwiches are a must. Most cured meats are either spicy or salty, the addition of pickles adds a new dimension of spice and taste to the same.
- Adding gherkins to condiments like salsa, hummus or dips like sour cream and guacamole elevates them to a whole new level of taste and texture.
- Give your salads a whole new twist by adding gherkins, bread and butter pickles or even kosher pickles to them. The sour and subtle sweetness, crunch and zing can really make all the difference in taste and textures.
- Another wonderful way to use them is in some of your favourite wraps and shawarmas. The creaminess of other ingredients, the well rounded taste of the meats and of course the tanginess and overall crunch of gherkins will keep you coming back for more.
Gherkins and pickles are a wonderful addition to your meals and snacks. Begin your exploration of this amazing ingredient with the Hugo Reitzel range on our online store.