Homemade pickled summer cucumbers

    60 days 10 min

    This is a great recipe for homemade pickled cucumber, especially when you have a lot of excess cucumbers in the summer. Use the small cucumbers for this recipe and check that they will fit into your jars before starting. Once opened, store in the fridge.

    14 people made this

    Makes: 5 jars

    • 2kg pickling cucumbers (small)
    • 3L water
    • 3 tablespoons salt
    • 1 tablespoon mustard seeds
    • 1 bulb garlic
    • 1 bunch fresh dill
    • 1 root horseradish, chopped
    • 10 cherry leaves

    Prep:5min  ›  Cook:5min  ›  Extra time:60days pickling  ›  Ready in:60days10min 

    1. Place the cucumbers in cold water and set aside.
    2. Wash and sterilise 5 jars with lids.
    3. In a large saucepan, bring the 3L water to the boil and stir in 3 tablespoons salt.
    4. Divide the mustard seeds between each jar, add 2 cloves garlic, some dill sprigs, a piece of horseradish and 2 cherry leaves.
    5. Pack the cucumbers tightly into each jar. Pour in the hot brine, make sure all the cucumbers are covered. Add more dill on top.
    6. Tighten the lids and store the jars on a piece of cloth in a dark place. The brine may be leaking from the jars, and you may hear hissing sounds. This is good as this means that the fermentation has started.

    Cherry leaves

    Cherry leaves are popular in Poland for use in pickling but may not be available in local shops. Try searching online or in specialty shops.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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