Harvested in France and prepared fresh, the gherkins are preserved in vinegar. Combining the acidity of vinegar with the aroma of garden herbs and sugar, this recipe is native to Germany. It results in a sweeter, less spicy gherkin than the traditional one.
Ready to eat, this eastern speciality is an ideal accompaniment to cold meat and delicatessen dishes and a delicious addition to mixed salads. Sweet and sour gherkins are also perfect with crème fraîche or butter on black bread. Serve chilled.