Here’s a simple recipe to make homemade pickled cucumbers (gherkins).

Ingredients

- 2 cucumbers, thinly sliced or cut into spears
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 cup white vinegar
- 1 cup hot water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon black peppercorns
- 3 cloves garlic, peeled and crushed

Steps to follow;

1 Wash the cucumbers thoroughly. Slice them thinly or cut into spears, depending on your preference.

2 In a medium bowl, combine the sugar, salt, white vinegar, hot water, and apple cider vinegar. Stir until the sugar and salt are completely dissolved. Add the coriander seeds, yellow mustard seeds, black peppercorns, and crushed garlic cloves to the brine. Stir to combine.

3 Place the sliced or speared cucumbers into a clean glass jar or container, packing them tightly but without crushing them.

4 Pour the prepared brine over the cucumbers, ensuring that they are fully submerged. If necessary, add a little more water and vinegar in equal parts to cover the cucumbers completely.

5 Seal the jar with a lid and let it cool to room temperature. Once cooled, place the jar in the refrigerator.

6 Allow the cucumbers to pickle for at least 24 hours before consuming. For best results, let them sit for 2-3 days to develop a more robust flavor.

Enjoy your homemade pickled cucumbers! They should stay fresh for up to 2 weeks in the refrigerator.