Contact Us

Stirring  Creativity  Ltd  

Floor 2, The Fire Station, 139 Tooley Street,
London SE1 2HZ

Tel: 0777 616 4615

Contact – 


full contacts


86 West St
Dormansland, RH7 6QS
United Kingdom


Home pickled gherkins

Simon Boyle

A simple recipe for home pickled gherkins or cornichons, which go perfectly with burgers, cured meats and fish and chips.


Stuff you’ll need

1kg Cambridge gherkin cucumbers (or any vegetable of your choosing)
3 shallots, sliced
600g white wine vinegar
25g salt
200g sugar
100g water
1 tablespoon coriander seed
1 tablespoons black peppercorns
4 bay leaves
Fresh dill

Get stuck in

1. Bring the water and vinegar to the boil, then add the salt and sugar. 

2. Place the shallots and spices into a sterilised Kilner jar.

3. Pack the jar with the cucumbers so they are neatly holding themselves upright and tightly packed. Top with a handful of fresh dill.

4. Pour enough of the pickling liquor to cover. Label and store in a cool dark place for at least two weeks. They will be at their best at two months.