Homemade Lacto-Fermented Gherkins – Inspired by Turkish Traditions and a Few Personal Twists

Every summer, our garden gives us more than we can keep up with. Over the years, I’ve experimented with all sorts of lacto-fermented vegetables, inspired by Begüm Yaramancı—known as turşu kraliçesi, the pickle queen—whose book İçindekiler 2 and Instagram feed are treasure troves of fermentation ideas.

I’ve pickled everything from spring onions and fiery bullet chillies to raw green grapes and even unripe melons. But one ferment has earned its place as a yearly staple: gherkins, based on a recipe from Musa Dağdeviren’s The Turkish Cookbook.

The first time I made them, I brought a batch of tiny gherkins back from the market in my hometown in Turkey, tucked into my suitcase. They turned out so crisp and full of flavour that I was immediately hooked. The next year, we planted our own cornichons, saved seeds, and kept the tradition going. This summer, I planted new seeds bought online and picked gherkins slowly over a couple of weeks until I had enough to fill a jar.

I opened the first jar just after we got back from holiday in late July, and they were already perfectly fermented after just four weeks. Crunchy, tangy, and delicious.

Here’s the version I now make every year—adapted slightly with techniques and tools I’ve learned through experience.

Lacto-Fermented Gherkins with Sourdough & Chickpea Starter

Inspired by Musa Dağdeviren, adapted with homemade sourdough and garden-grown cornichons

Ingredients (for a 1-litre jar)

• 16 small gherkins (5 cm each), washed

• 1 fresh green chilli, halved

• 3 garlic cloves, sliced

• 2 tbsp raw chickpeas

• 1 piece of sourdough bread (about 30g)

• ½ bunch fresh dill

• 2–3 grapevine leaves (to cover)

For the brine

• 1 litre water

• 2½ tsp (approx. 15g) rock salt or sea salt

• 3 garlic cloves, crushed

This gives a ~1.5% salt solution, ideal for cucumber fermentation—low enough to allow lactic acid bacteria to thrive, while inhibiting spoilage.

Tips before you start

• Sterilise your jars: I wash mine in soapy water, rinse well, and dry them in a 100°C fan oven for about 20 minutes.

• Sterilise your muslin cloth: Dip it in boiling water just before using.

• No fermentation weight? I use cocktail sticks or toothpicks to keep the vegetables submerged.

• For crispness: I always add grapevine leaves on top—they contain tannins that help keep the gherkins crunchy.

Method

1. Mix the brine: combine water, crushed garlic, and salt in a bowl and stir until dissolved.

2. Layer the gherkins, halved chilli, and sliced garlic in a sterilised 1L jar.

3. Wrap the sourdough bread and raw chickpeas in a piece of sterilised muslin and place in the jar.

4. Tuck the dill around the sides and use grapevine leaves to cover the top.

5. Pour over the brine to cover everything completely. Use toothpicks or a clean utensil to press everything down if needed.

6. Seal the jar loosely and leave to ferment at room temperature, in a cool dark place, for 20–30 days.

7. Once ready, remove the muslin pouch and store the jar in the fridge. Pickles will keep well for up to a year refrigerated.