The taste of homemade preserves always brings back memories of summer, grandma’s kitchen, and family meals. Among the most beloved pickles is the marinated cucumber — a perfect side for potatoes, meat, or even as a snack. If you’re looking for a classic pickled cucumber recipe, this guide is for you! We’re sharing a time-tested method that ensures crispy cucumbers even after months in storage.
🥒 What You Need for Pickling Cucumbers
For a 1-liter jar:
- Cucumbers — approx. 500–600 g (fresh, firm, medium-sized)
- 1 garlic clove
- 1 dill umbel or a few sprigs
- 2–3 black peppercorns
- 1 bay leaf
- A piece of horseradish root (optional)
- 1 tsp sugar
- 1 tbsp salt (level)
- 2 tbsp 9% vinegar
- Water — as much as fits the jar
✅ How to Make Pickled Cucumbers: Step-by-Step Recipe
- Wash the cucumbers thoroughly and soak them in cold water for 4–6 hours to help them stay crisp.
- Sterilize the jar — wash with baking soda and rinse with boiling water or steam for 5 minutes.
- Place the garlic, dill, peppercorns, bay leaf, and horseradish at the bottom of the jar.
- Pack the cucumbers vertically, cut end down.
- Pour boiling water into the jar and let it sit for 10–15 minutes, then pour the water back into a pot.
- Add the salt, sugar, and vinegar into the jar.
- Fill the jar again with boiling water to the top.
- Seal tightly, turn upside down, and wrap in a towel until completely cool.
💡 Tips for Perfect Crunchy Pickles:
- Choose small or medium cucumbers with firm skins.
- Don’t skip the soaking step.
- Horseradish helps preserve crunchiness.
- Don’t overboil the water — use it right after boiling.
Why Try This Recipe?
This is a classic pickled cucumber recipe that has stood the test of time. It’s simple, accessible, and always delivers great results. You can store these pickles until spring, and they’ll still taste as crisp as fresh ones.
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