Classic Salted Gherkin (Brined Gherkin) Jar Recipe
This is a traditional salted gherkin recipe suitable for commercial or artisanal jar packing. It contains no onion or garlic.
Product Specifications
- Product: Classic Salted Gherkins
- Pack Size: 1 kg finished product (adjust as required)
- Target pH: ≤ 4.0
- Salt in final brine: 3.0–5.0%
- Storage: Ambient after pasteurization
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh gherkins (graded) | 600 g |
| Water | 350 ml |
| Salt (food grade) | 35 g |
| White vinegar (5% acidity) | 120 ml |
| Mustard seeds | 2 g |
| Black peppercorns | 2 g |
| Dill leaves/seeds | 3 g |
| Bay leaf | 1 leaf |
| Calcium chloride (optional for firmness) | 0.5 g |
Preparation
1. Gherkin Preparation
- Wash gherkins thoroughly.
- Remove defects and foreign matter.
- Trim blossom ends if required.
- Sort by size.
2. Prepare Brine
- Heat water to 70–80°C.
- Add salt and dissolve completely.
- Add vinegar.
- Add calcium chloride if used.
- Cool brine to approximately 60°C before filling.
Filling
- Place mustard seeds, peppercorns, dill, and bay leaf into sterilized jars.
- Fill jars tightly with gherkins.
- Add hot brine leaving 8–10 mm headspace.
- Remove trapped air bubbles.
- Seal immediately.
Typical Brine Composition
- Salt: 3.5%
- Acetic Acid (as vinegar): 0.7–1.0%
- Final Equilibrium pH: 3.4–3.8
Pasteurization
For acidified gherkins:
| Product Temperature | Holding Time |
|---|---|
| 72°C | 15 minutes |
| 75°C | 10 minutes |
| 80°C | 5 minutes |
Ensure the cold spot reaches the target temperature.
Quality Parameters
| Parameter | Target |
|---|---|
| pH | ≤ 4.0 |
| Salt | 3–5% |
| Vacuum | As per jar specification |
| Texture | Firm, crunchy |
| Appearance | Uniform green to olive green |
| Flavor | Salty, mildly acidic, clean spice notes |
Commercial Variant (US Style)
For a typical US-style classic salted pickle:
- Salt: 4.0%
- Vinegar (5% acidity): 15–20% of brine
- Dill: 0.3%
- Mustard seeds: 0.2%
- Calcium chloride: 0.05%
This produces a traditional deli-style salted gherkin with a firm texture, pronounced saltiness, and mild acidity.
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