Shiso Pickled Gherkins

Shiso Pickled Gherkins

A crisp and fragrant homage to cornichons, celebrating late-summer abundance

There are moments in the garden or market when the signs of the season align perfectly: Tanya gherkins—small, bumpy, and full of snap—arrive in overflowing crates, and shiso bursts into deep green (or red) leaf, tender yet aromatic. These are the weeks when preservation becomes an art of timing.

This recipe is a way to honor that fleeting abundance. A brine that balances acidity and spice, layered with four different cutting styles to explore texture and bite. Whether you’re snacking, plating, or garnishing, these quick pickles offer versatility and elegance—with a subtle herbal note from shiso.

Ingredients (for approx. 1 liter of brine)

• 500 ml water

• 500 ml cider vinegar or white wine vinegar

• 50 g sugar

• 50 g sea salt

• 1 tbsp mixed peppercorns (white, red, black)

• 1 tbsp yellow mustard seeds

• 10 fresh shiso leaves (green or red)

• 500–700 g small Tanya gherkins or small cucumbers

Cutting Options

Choose one or more for visual and textural contrast:

• Whole (for very small gherkins)

• Diced (1 cm cubes)

• Demi-lunes (cut lengthwise in half, then sliced crosswise)

• Thin slices (1–2 mm, ideal for sandwiches)

Method

1. Prep the Gherkins:
   Wash the Tanya gherkins thoroughly. Depending on your choice of cut, trim the ends and proceed with slicing. Pat dry.

2. Make the Brine:
   In a saucepan, combine water, vinegar, sugar, salt, peppercorns, and mustard seeds. Bring just to a boil, stirring to dissolve salt and sugar, then remove from heat.

3. Pack the Jars:
   Place a few shiso leaves at the bottom of clean jars. Layer in the gherkins—try grouping cuts together for visual effect—and tuck in more shiso leaves as you go.

4. Add the Brine:
   Pour the hot (but no longer boiling) brine over the gherkins, ensuring everything is fully submerged. Tap jars gently to release trapped air.

5. Cool and Store:
   Let the jars cool to room temperature, then seal and place immediately in the refrigerator. The pickles will be ready after 2–3 days, but they’re best within 1–3 weeks for maximum crispness and color.

A Note on Seasonality

This is a recipe to make when you’re overwhelmed with freshness—when the garden won’t stop giving and the harvest bowl is too full. Shiso’s brightness keeps the brine fragrant, while the gherkins stay punchy and firm. It’s not a preservation for the apocalypse—it’s for the next few weeks of flavor-forward meals and spontaneous picnics.

Serve with: sharp cheeses, charcuterie, sandwiches, cold noodles, or even alongside a summer glass of saké.