Homemade Pickled Cucumbers


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It's easy to make homemade pickled cucumbers. These are preserved in a brine with peppercorns, garlic and dill.


Serves: 12 

  • 1 kg cucumbers, as small as possible
  • 1 1/2 litres water
  • 3 tablespoons sea salt
  • 1 tablespoon white wine vinegar
  • 1 bunch dill
  • 4 garlic cloves, peeled
  • 1 teaspoon black peppercorns

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  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.
  2. Fill a large bowl 2/3 full with ice cubes and place the cucumbers on top. Place in the refrigerator.
  3. Bring water, salt and vinegar to the boil in a saucepan then allow to cool completely.
  4. In a large jar with 2 litre capacity and screw cap lid layer the cucumbers then add fresh dill sprigs, garlic cloves and peppercorns.
  5. 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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