Pickled Cucumbers for Winter
This is the classic jar that stands in the cellar until spring. A double pour does the work of sterilising: the first boiling water heats the cucumbers through, the second — the marinade — seals the jar. The quantities below are per litre jar; multiply as needed.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 12
- Level
- Medium
- Per serving
- 30 kcal
Ingredients
For 3 one-litre jars
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What to use instead
Instead of 9% vinegar use 1.5 teaspoons of 70% vinegar essence per 1.5 l of marinade.
Makes: 3 jars, 1 l each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the cucumbers
Cover with cold water for 3–4 hours. This is the step that decides the crunch: a dry cucumber goes limp once the hot brine hits it.
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Step 2: Prepare the jars
Wash jars and lids with soda and scald them with boiling water. Oven sterilising is not needed — the double pour handles it.
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Step 3: Pack them
Put dill, bay, cherry leaves, garlic and peppercorns in the bottom of each jar, then stand the cucumbers upright, packed tightly.
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Step 4: First pour
Fill the jars to the brim with boiling water, cover with the lids and leave for 15 minutes so the cucumbers heat through.
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Step 5: Boil the marinade
Pour the water back into a pan, add salt and sugar and bring to the boil. Add the vinegar at the very end, once it boils, or it evaporates.
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Step 6: Second pour and seal
Fill the jars with the hot marinade right to the top and seal at once. Turn them upside down, wrap in a blanket and leave until completely cold.
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Step 7: Check the seal
After a day turn the jars back and press the lids: a proper seal is slightly concave and does not click.
Tips & variations
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Tip
Cucumbers of one size pickle evenly. Save the big ones for salad.
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Tip
For heat, add half a chilli or a ring of hot pepper to each jar.
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Swap
Instead of 9% vinegar use 1.5 teaspoons of 70% vinegar essence per 1.5 l of marinade.
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Storage
Keeps up to 18 months in a cool dark place. Once opened, refrigerate and finish within a week.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 30 kcal | 360 kcal |
| Protein | 1 g | 12 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 6 g | 72 g |
Approximate values calculated from standard ingredient data.
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