Pickle cucumbers - explained step by step

Cucumbers are an absolute delicacy, especially in summer. If you pickle your cucumbers, you can even enjoy them all year round. Instructions and tips for loading can be found here.

Pickled cucumbers taste great in every season

The supermarket shelf is full of pickled cucumbers. So why bother? Sure, of course. Cucumbers from your own garden and then pickled by hand taste a lot better than from the supermarket. In addition, you can vary the ingredients and make your 1A pickles.

There are years when cucumbers grow like weeds. It would be a shame if you gave away so many cucumbers or let them go bad. When pickled, you have a different taste experience and can extend the shelf life of the cucumbers for a few months. If you even cook the cucumbers afterwards, the shelf life extends up to two years.

Which cucumbers to use for pickling?
When pickling, do not use the normal cucumber, but the small cucumber. These are much better suited for this. The pickled cucumbers are also called pickled cucumbers. The acidic aroma is obtained by fermenting lactic acid.

Of course there are countless recipes for pickling cucumbers. Here everyone decides simply according to personal taste. Below is a guide with a few examples of how to pickle cucumbers yourself.

What do you need to insert?
What you put in the preserving jars apart from the pickles is basically up to you. Popular ingredients include dill sprigs, tarragon, onions, carrots and bay leaves.

You can either get a special cucumber spice from the store or make it yourself. You need:

  • a kilogram of cucumber
  • 5 juniper berries
  • 2 cloves
  • 1 teaspoon of mustard seeds
  • ½ teaspoon of peppercorns
  • ½ teaspoon of ginger
  • a knife tip of coriander

If you like it hotter, you can also add a little chilli. By adding pieces of paprika you can change the aroma a little.

For the vinegar you also need

  • sugar
  • water
  • vinegar
  • Salt (no iodized salt!)

Instructions for pickling cucumbers

The cucumbers are preserved by the fermentation process in the glass. Let the vegetables steep for at least 14 days. Only then are the pickled cucumbers really edible.

➛ Step 1:

Clean the cucumbers thoroughly with a vegetable brush.

2 Step 2:

Now layer the cucumbers in a mason jar and add pieces of carrot, tarragon, onions, dill, cucumber spice and a bay leaf as desired.

3 Step 3:

Now add a cup of vinegar, 5 tablespoons of sugar and 2 tablespoons of salt to four cups of water. Let this mixture boil briefly.

" Tip: If you use special cucumber vinegar, the mixture may look a little different. It is best to read the back of the bottle.

4 Step 4:

When the vinegar is boiled, pour it over the cucumbers so that they are completely covered with liquid. If you don't want to boil the vegetables, the broth must be really hot when it comes over the cucumbers. (Reading tip: canning cucumbers - this is how it's done)

5 Step 5:

Now close the jars tightly and turn the jars upside down to cool them down. This creates a vacuum and the jars are tightly closed. If you pickle your cucumbers in this way, they will keep for at least six months to a year.

As I said, this recipe is just one of many variants. You will find a huge selection on the Internet so that you can always try out new flavors. Insert a colorful selection of different cucumber recipes here.