About this recipe:For those who find the usual recipes for pickled cucumbers and gherkins too much work, these crunchy pickled cucumbers with dill are a must! I make them every year when I'm drowning in cucumbers from the garden. The cucumbers are done after 4-6 days and they keep up to two weeks in the refrigerator.
1kg cucumbers, as small as possible
3 tablespoons coarse salt
1 tablespoon white wine vinegar
bunch of fresh dill
4 garlic cloves, peeled
1 teaspoon black peppercorns
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Method Prep:15min › Extra time:6days marinating › Ready in:6days15min
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.
Bring water with the salt and vinegar to the boil in a saucepan and allow to cool completely.
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.