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Pickled Cucumber

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Pickled Cucumber, make your own as it’s way tastier than store-bought.

Pickled cucumber

Pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. 


Pickled Cucumber

A wooden board with 8 homemade pickled cucumbers

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  • Author:
  • Prep Time: 20 minutes
  • Additional Time: 672 hours
  • Cook Time: 30 minutes
  • Total Time: 672 hours 50 minutes


Units Scale
  • 1 kg of green and fresh pickle cucumbers
  • 2 bay leaves
  • 3 fresh peeled garlic cloves (optional)
  • 1 small piece of horseradish roots (optional)
  • 1 liter of water
  • 45 dill flowers
  • 5 tsp Sea salt
  • 1/2 tsp pepper (optional)
  • Fresh Grapes leaves if available or fresh cherry leaves (optional)


  1. Give a good wash to the cucumbers.
  2. Put the peeled garlic, bay leaves, small piece of horseradish roots, and fresh grape or cherry leaves in a cleaned bowl.
  3. Meanwhile, combine the water, pepper, salt, and bay leaves (hot pickling solution) in a medium saucepan and bring to a boil.
  4. Put the cucumbers in a bowl and add the dill flowers.
  5. Then add the boiled pickling solution to the bowl; it should completely cover all cucumbers.
  6. Cover it carefully and place it at room temperature for 2-4 weeks before serving (depending on the room temperature and how acidity you prefer).


Prepared, tried, and tested Ahmed from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

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  • Serving Size: 1
  • Calories: 30
  • Sugar: 3
  • Sodium: 3297
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 0

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