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Home > Recipes > Chutneys, Pickles and Relishes > Pickled Cucumbers

Pickled Cucumbers

Submitted by: John Albert

Date submitted: 31 August 2012 at 07:54:07

Cover Recipe: "Pickled Cucumbers."

Pickled Cucumbers

Total Time:

20 minutes

Originaly Yeild:

12 servings




1000 g,  Cucumbers, as small as possible

1500 ml,  water

3 tbsp,  coarse salt

1 tbsp,  white wine vinegar

1  brunch of fresh dill

4  garlic cloves, peeled

1 tsp,  black peppercorns


  1. Wash the cucumbers well, but do not peel (get organic cucumbers if possible). Depending on the size of the cucumber, cut into quarters or eighths and scrape the seeds out. Fill a large bowl 2/3 full with ice cubes and place the cucumbers on top. Place in the refrigerator.
  2. Bring water with the salt and vinegar to the boil in a saucepan and allow to cool completely.
  3. Layers the cucumbers in a large jar (2 litre capacity with a screw cap) with fresh dill sprigs, garlic cloves and peppercorns. Pour the cooled brine into the jar so that the cucumbers are completely covered. Screw the jar closed and leave in the refrigerator for 4-6 days.

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