Fruit Hill Farm - Ireland's organic farm and garden specialists | Contact Us | 027 50710

Gherkin Pot

More Views

Gherkin Pot

Price From: €20.10

Availability: In stock

Small fermenting pots for gherkins etc. Comes with wooden tongs for extracting the produce. More details below.

* Required Fields



Gherkin Fermenting pot

  • Complete with lid (no stones).
  • Water seal prevents any unpleasant odours.
  • Comes with wooden tongs for easy extraction of produce.
  • The fermentation of vegetables is among the oldest and healthiest methods of preserving food.
  • Most people are familiar with sauerkraut, but you can also preserve red cabbage, cauliflower, carrots, peppers, broccoli, all sorts of string beans, cucumbers, onions, turnips, radishes, celery, tomatoes, beets and many other vegetables using lacto-fermentation.
  • Free from any harmful substances.
  • Would grace any kitchen or pantry - features decorative design.

Fermented cucumbers/gherkins
•    Enough cucumbers or gherkins to fill your pot
•    6 4-inch sprigs fresh dill (including seed heads, if available)
•    Garlic to tastse, lightly crushed
•    1 tablespoon black peppercorns
•    1 tablespoon dill seed
•    Sea Salt - about 20gm per litre water
•    Water (non chlorinated)

1  Wash and trim the vegetables, and pack into your pot. Tuck in the dill, garlic etc as you go.
2  Dissolve the salt in the water, and pour over the vegetables to cover. Weight the vegetables with a plate so that they remain completely submerged.  Place the stoneware lid on top of your fermentation crock pot and fill the water trough with cooled boiled water. This ensures air-tight sealing of the stoneware fermentation crock pot. Since the fermentation crock pot is now sealed air-tight, no mould can form, the produce is protected, and the process of lactic acid fermentation can start.
3   Now let it stand for about 10-14 days at room temperature the pot. After 14 days, the pot can be placed in the basement. Always make sure that there is water in the groove - this will allow your cucumbers to remain airtight.  After about 6 weeks the pickles can be eaten.

This website or its third-party tools use cookies, which are necessary to its functioning and are required to achieve the purposes illustrated in the privacy statement. If you want to know more or withdraw your consent to all or some of the cookies, please refer to the Privacy Statement. By closing this banner, scrolling this page, clicking a link or continuing to browse otherwise, you agree to the use of cookies. View our privacy statement for more information