Pickled Cucumber

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Instead of cucumbers, you can also use gherkins (pickles). You will find fresh gherkins in the summer in organic food stores.

This recipe is for 1 kg (2 lb) vegetables


  • 1 kg (2 lb) cucumbers
  • plenty of salt
  • few sprigs of dill
  • approx. 500 ml (16 fl oz/2 cups) vinegar
  • approx. 500 ml (16 fl oz/2 cups) water
  • 350 g (12 oz/1β…” cups) sugar
  • 4 cloves
  • 1 tbsp caraway seed
  • 12 peppercorns
  • 2 bay leaves


Place the cucumbers in a baking tin or serving tray and generously rub them with salt.

Leave to stand in a cool place for 24 hours. Wash thoroughly.

The salt bath is necessary to slightly strengthen the peel and ensure that the pulp is tough and well-seasoned. Quarter the cucumbers lengthways. Then cut to size, to fit nicely in the jars. Insert the dill sprigs.

Bring the vinegar, water, sugar and all spices to a boil. Reduce for 10 minutes and cover the cucumbers in the jar with the liquid. Seal the lid. Sterilise the jars of pickled cucumber for 20 minutes close to boiling point.