Pickling cucumbers are in high season from mid-July to mid-September. This variant of the cucumber remains relatively small and is therefore very suitable for pickling. Spicy, mild or aromatically hot - which of our tasty recipes you choose is up to your personal taste.

Cucumbers can be pickled in different ways

Spreewald dill gherkins

This recipe comes from one of the main growing areas for pickling cucumbers, the Spreewald.

Ingredients:

  • 3 kg pickled cucumbers
  • 6 grape leaves
  • 2 dill stalks with umbels
  • 10 peppercorns
  • 3 bay leaves
  • 1.5 tablespoons of salt per liter of water
  • Mason jars or a 5 liter earthenware pot

preparation

  1. Wash the gherkins, dry them and cut out any damaged areas.
  2. Cover the bottom of the earthenware pot or the mason jars with the vine leaves.
  3. Layer the cucumbers alternately with the chopped dill, peppercorns and bay leaves.
  4. Boil water with salt and let cool.
  5. Pour the broth over the cucumbers. These must be completely covered.
  6. Cover. A plate or wooden lid that you weigh down has proven to be a good choice.
  7. Leave for at least a week.

After a few days, a white layer forms on the brine. This is a sign that lactic acid fermentation has started. From this point on, store the jars in a cool place and always remove the contents with clean wooden tongs.

Spicy pickled cucumbers

The cucumbers get an aromatic, spicy note from the chili vinegar.

ingredients

  • 2 kg pickled cucumbers
  • 100g shallots
  • 40 grams of horseradish
  • 3 chili peppers
  • 4 juniper berries
  • 4 cloves
  • 4 bay leaves
  • 1 tsp pepper
  • 5 sprigs of fresh dill
  • 1/2 tsp fennel seeds
  • 35 grams of salt
  • 750 ml vinegar
  • 125 grams of sugar
  • 4 mason jars á 500 ml

preparation

  1. Wash pickles and prick several times with a needle.
  2. Sprinkle with 30 g of salt and pour over with water. The cucumbers must be completely covered. Leave for 24 hours.
  3. Drain the salt water, wash the pickles again and dry them on a clean tea towel.
  4. Sterilize jars.
  5. Peel and quarter the shallots.
  6. Peel the horseradish and cut into very fine slices.
  7. Wash the chili, cut in half lengthways, remove the stalks, membranes and seeds.
  8. Layer the cucumbers alternately with juniper berries, cloves, bay leaves, fennel, pepper, horseradish, chillies and dill in glasses.
  9. Mix 750 ml of water with the vinegar and bring to the boil. Add the salt and sugar and stir until everything has dissolved. Let cool down.
  10. Divide the broth between the glasses.
  11. Place on the grid in the preserving pot, pour in water and leave to soak for 30 minutes at 90 degrees.

Spicy pickles

Nobody can resist pickled cucumbers, especially if you pick them yourself.

ingredients

  • 2 kg pickled cucumbers
  • 1 onion
  • 500 ml white wine vinegar
  • 1 liter of water
  • 2 tbsp salt
  • 1 bunch of dill
  • 1 packet of pickle spice mix
  • some twist-off glasses

preparation

  1. Sterilize jars.
  2. Wash the pickling cucumbers thoroughly, remove the stalk ends and quarter or slice if desired.
  3. Peel the onion and cut into rings.
  4. Wash the dill and cut into sprigs.
  5. Bring the water, vinegar and salt to a boil.
  6. Layer the cucumbers, dill, onions and the spices in the glasses.
  7. Fill up with the still-boiling liquid so that the gherkins are completely covered.
  8. Seal immediately and store in a cool, dark place.

tips

Pickled cucumbers are not only a classic on sausage and cheese platters. They also taste good with fondue or as an accompaniment to meat, fish and potato dishes.

Category:

Vegetable garden