One of the most unexpected announcements in Chancellor John Healey’s first budget was the removal of import tariffs on more than 100 products. Among the items benefiting from the tax cut were baked beans, boiled sweets, and notably, gherkins. While the latter may seem like a minor detail, the move has resonated with a generation of consumers who have long embraced pickled cucumbers in various forms.
For those who typically view a gherkin solely as a burger garnish or a quick snack from the jar, the tariff reduction offers an opportunity to explore more complex culinary applications. The following recipes demonstrate how this humble ingredient can be transformed into sophisticated dishes, from fried appetizers to frozen desserts.
Fried and Savory Applications
A gentle introduction to cooking with gherkins is the frickle, or fried pickle. The process requires patting the pickles dry to remove excess brine before coating them in batter and deep-frying. These are best served with a creamy dip, such as aioli or ranch dressing. For a more integrated flavor, one can prepare a homemade tartare sauce using Nigel Slater’s classic recipe, which relies on chopped gherkins to cut through the richness of fried foods.
For those seeking a condiment twist, Tom Kerridge offers a recipe for gherkin ketchup. This involves pureeing the pickles to create a tangy alternative to traditional tomato ketchup, a dish Kerridge claims will impress guests with its inventive nature.
Hot dishes also benefit from the acidity of pickles. Sophie Wyburd combines baked camembert with a spicy pickle dressing, incorporating gherkins alongside oil, rosemary, and chili. She serves this with croissant croutons instead of standard bread. In a similar vein, Nicola Lamb pairs gherkins with cheddar cheese in flaky scones, while Matt Tebbutt includes them in a gruyère and salami toastie designed to accompany french onion soup.
Another popular fried option is the chickle, a viral snack consisting of a gherkin wrapped in fried cheese. This serves as a variation on the traditional frickle, offering a different textural experience.
Cheese, Salads, and International Twists
Cheese and pickle pairings extend beyond baked goods. Emily Bonner freezes gherkins and blends them into a savory granita, which she uses to top burrata cheese. This creates a cold, refreshing contrast to the soft cheese.
Spanish cuisine receives a pickle-infused update from Hamish Ruia and Max Desoutter, known as the Flavour Fellas. They transform pan con tomate into pan con pickle by using a mixture of grated gherkin and dill. In American-style comfort food, Alexa Weibel marinates fried chicken in pickle brine and adds chopped gherkins to her coleslaw for extra crunch and acidity.
Salads provide another canvas for the ingredient. Hugh Fearnley-Whittingstall creates a potato and egg salad featuring gherkins and capers, while Tamsin Burnett-Hall prepares a dill pickle macaroni salad. Both dishes are substantial enough to serve as main courses rather than mere sides.
Drinks and Desserts
The versatility of gherkins reaches into the beverage and dessert categories. A pickletini combines vodka, vermouth, and pickle brine, garnished with a whole pickle. This drink is a more refined alternative to the pickleback, which involves chasing whiskey with a shot of pickle juice.
For a non-alcoholic option, singer Dua Lipa mixes pickle and jalapeno juice with diet coke, topping the drink with slices of both ingredients. This spicy, tangy soda offers a bold flavor profile.
Desserts present the most adventurous use of the ingredient. Tom Hunt creates a pickled cucumber and vodka ice cream, suggesting it be served in cones and topped with a gherkin. For a simpler treat, chocolate-covered mini gherkins are dipped in milk chocolate and optionally coated with sea salt, chili flakes, or freeze-dried raspberries. These are marketed as quirky canapés or party conversation starters, best paired with marmalade or garlic to enhance the unusual flavor combination.
Source: The Guardian
