Gherkins are a small variety of cucumber particularly suited to pickling. The name can also refer to immature examples of the full-sized cucumber prepared in the same manner.
In the Caribbean, another small vegetable, related to the cucumber and similarly good for pickling, is often referred to as the West Indian gherkin.
Fresh gherkins are in season from June to October, but pickled gherkins can be found year-round. If buying fresh gherkins, look for small, firm, unblemished specimens. Pickled ones should be bright green, and the vinegar should be clear.
Fresh gherkins can be stored in the fridge for up to one week. They should be pickled rather than frozen.
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