Home made pickled cucumbers

Pickled cucumber
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Easy to make home made pickled cucumbers recipe. Follow simple steps and enjoy organic and healthy snack.

Pickles are like natural probiotics. During fermentation, lactic acid is produced, which has a lot of beneficial properties. It strengthens the immune system and regulates the bacterial flora in the intestines (regulates digestion and removes toxins).

Pickled products are high in vitamins A, E, C, K and B vitamins as well as magnesium, calcium, phosphorus and potassium. They increase the absorption of iron and thus protect against anemia.

Pickled cucumber

Pickled cucumber

Well, you might ask, why am I doing this? Can’t you just go to the store and buy pickles already in jars and ready to eat?

Yes, I could do that, but there is something special about making food for myself and my family, and it is 100% organic!

Someone would say that the amount of time you put into this is not worth it. I inherited this recipe for home made pickled cucumber from my grandmother, she used to do it when canning and preserving foods for the winter was a way of surviving.

In Eastern Europe, during the winter time, salads made with fresh vegetables are replaced with home made pickled vegetables, like cucumbers, peppers, cabbage, carrots etc.


  • pickling cucumbers (not very large)
  • garlic (organic)
  • dill (preferably with a stalk)
  • fresh horseradish
  • optional – black currant or cherry leaves
  • rock salt for preserves

How to make it

  1. Wash cucumbers, place them vertically and tight in jars (clean, dry).
  2. Peel garlic and horseradish. In each jar put: 2-3 cloves of garlic, a piece of horseradish, a sprig of dill with a stem and 2 leaves of blackcurrant or cherry.
  3. Prepare the marinade (about 0.5l of marinade per 1l jar needed): boil the right amount of water for the number of jars.
  4. Add salt into the jars – 1 tablespoon of salt per 1 liter of water.
  5. Pour boiling water into prepared jars and close the jar immediately. The cucumbers must be completely immersed in the marinade. Make sure that the top of the jar and the cap are dry when screwing.
  6. Cover the hot jars with a blanket for about 12 hours. Later, put the jars in the dark, cool place.
  7. After that time, they are ready to eat. 
Home made pickled cucumbers


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I love pickled vegetables and this quick pickled cucumber looks delicious!

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