Pickled Cucumber

by Editorial Staff


Prep Time 20 mins
Cook Time 5 mins
Total Time 28 mins
Course Salad
Cuisine European
Servings (Default: 8)


  • 2 cucumber (s)
  • 2 small onions
  • 2 cloves garlic)
  • 2 teaspoons, heaped salt
  • 500 ml apple cider vinegar, or other fruit vinegar
  • 2 teaspoons black pepper, crushed
  • 4 teaspoons sugar
  • 2 teaspoons, heaped mustard seeds
  • 4 clove (s)
Pickled Cucumber
Pickled Cucumber


  1. Peel the garlic and onion and cut the garlic into small cubes, halve the onion and then cut into rings. Blanch both in boiling, strongly salted water for a good 1 minute, lift out and drain well.
  2. Wash and dry the cucumber and cut into fine slices. Cook in salted water for 1-2 minutes. Mix the cucumber slices with the onions and garlic and divide into hot, rinsed glasses.
  3. Bring the vinegar with 1 liter of water, salt, pepper, sugar, mustard seeds and cloves to the boil. If necessary, add the brew to your own taste and pour it into the glasses while piping hot with a soup ladle. The cucumber slices should be covered with liquid.
  4. Close the jars immediately afterwards and turn them upside down for 10 minutes. Then turn the glasses over and let them cool down.
  5. The cucumbers should be allowed to steep for about 4 weeks before consuming them. The jars should be stored in a dark and cool place. Store open in the refrigerator and consume quickly, so I always use small glasses!

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