Homemade dill pickled cucumbers

    30 min

    A classic Polish recipe for pickled cucumbers. For pickling, choose small and healthy looking (undamaged) cucumbers for best results.

    4 people made this

    Makes: 5 1-litre jars

    • 2Kg pickling cucumbers
    • 5 dill stems with flower heads
    • 2 heads of garlic, peeled
    • 2 (5cm) pieces of fresh horseradish, peeled
    • Brine
    • 1 litre boiling water
    • 1 tablespoon salt

    Prep:30min  ›  Ready in:30min 

    1. Wash the cucumbers in cold water. Discard any cucumbers with any signs of damages. Sterilise 5 (1 litre) jars with lids.
    2. Add one dill stem and flower head into each jar and 2-3 cloves of garlic. Place cucumbers vertically, one by one, as tightly as you can.
    3. Peel the horseradish and cut into long pieces. Divide between the jars. Add any remaining dill and stems between and on top of the cucumbers.
    4. Add salt to boiling water and mix well to dissolve. Use a ladle or jug to pour enough salted water into each jar until the cucumbers are covered. Close the lids and place in a cool, dark place for a minimum 4 or 5 weeks.


    The cucumbers will start fermenting after a day or two, so place the jars on a cloth, because there might be some spilling out. It's a normal behaviour and you shouldn't worry. After they stop fermenting, the jars will naturally seal themselves. Dill pickled cucumbers can be stored in a cool and dark place for up to 2 years.

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