cucumber pickles

Summer is here, what means… pickling cucumbers are available at the farmers market!

My mom, being of German heritage, used to almost always prepare this huge jars with pickles. Not only cucumbers, she also used other vegetables, like onions and carrots, she even used to make pickled eggs (that one was not my favorite, but still, we had a lot of these pickles jars at home).

You’ll find a lot of different recipes calling for a lot of ingredients, specially seeds or spices that -unless you cook a lot with them- are not always at just any home.

This is like… “the easiest version”. A quick illustration to make a summary of the recipe.


Now, in detail. For this recipe, you’ll need:


  • 1 large sterilized jar and lid (wash well the containers, rinse and then boil them in water for 10 minutes. For more details, click here)
  • 3 pickling cucumbers
  • 1 bay leaf
  • 2 organic garlic cloves
  • 1 cup white vinegar
  • 1 cup boiling water
  • 1/2 tbsp organic sugar
  • 1 tsp salt
  • pepper
  • *Optional: If you have dill, add it to this recipe. It gives that particular taste of cucumber pickles.

Add the sugar, salt, garlic cloves without the sprout, bay leaf and some grains of pepper into the sterilized jar.


Add the sliced cucumbers and pour the cup of white vinegar and finally the cup of boiling water.


Close the lid while the jar is still hot.


Let it rest at room temperature for about 2 days. Once it’s opened, you can keep it in the fridge for about 2 months.


Add these delicious pickles to your burgers or tuna sandwiches. They are yum!


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