CheeseGirl
Gold Member
Anyone know why you're not allowed pickled gherkins - is it due to the vinegar or the sugar? I've just made a batch of refrigerator gherkins with no sugar and actually not much salt, about a tablespoon to 4 litres of liquid. They'll be ready to eat in 8-10 days and how nice it would be to be able to try just one (or even a bite of one)!