Share this page

Food glossary

Gherkin

Gherkin

The young fruit of a variety of small, dark green cucumbers, gherkins are especially grown to make pickles. They are usually sold in jars, packed in pickling brine. They are especially popular in eastern European countries and in Jewish cuisine.

Uses: Gherkins are a main ingredient in dill pickle and are traditionally served with cured meats. Finely chopped gherkins are included in tartare sauce which is a creamy, tangy mayonnaise-based sauce served with grilled or fried fish. They are also often served, sliced, in hamburgers.

To store: Keep pickled gherkins in an airtight jar in a cool, dry place away from direct sunlight.