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pickles from cucumbers

Pickles from cucumbers

Print Recipe
Course Appetizer, Side Dish, Snack
Keyword cucumber, easy side dish, fermentation, pickles, pickles from cucumbers, pickling, sour snack
Prep Time 5 minutes
Total Time 10 minutes
Servings 1 large jar

Ingredients

  • 1 kg cucumbers
  • 2-3 stalks dill
  • 2-3 cloves garlic
  • 1 inch horseradish
  • ½ tsp mustard seeds
  • 1-2 leaves either: grapes, currants, cherry oak, raspberry
  • 2-3 grains allspice (optional)
  • 1 tbsp salt
  • 1 ltr water

Instructions

  • Remember to pour the water into a jar and on the side for a couple of hours.
  • Wash all your jars and I like to run boiling water all over them. Set aside.
  • In a meantime wash your cucumbers, dill , horseradish and leaves.
  • Add the salt to water and make sure it disolves.
  • Then put the dill, garlic and horseradish. Follow with the cucumbers. Put them evenly in each jar (vertically, trying to stuff as many as possible).
  • Pour the brine over the cucumbers. The pickle brine should cover the cucumbers completely up to the top. IMPORTNAT!
  • Screw the jars very tightly.
  • Put them in a room at room temperature for three days (but do not put them in the sun, it should be a shaded place). Pickled cucumbers do not need to be pasteurized.
  • You can eat them in 5 days but they develop deeper flavoutafter about 2 weeks :)