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    The Bossy Kitchen > Recipes > Savory Recipes > Canning

    Pickled Cucumbers In Vinegar- Easy Recipe

    Published by: Gabriela October 2, 2017 · Last modified: September 11, 2023 101 Comments
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    Preserve the bounties of summer and enjoy crisp, tart pickled cucumbers during the cold season with this traditional family recipe. These pickled cucumbers are not your quick refrigerator pickles but a winter delight, ideal for consumption alongside your favorite winter meals.

    Jump to Recipe
    Collage of photos for Easy Homemade Pickles Recipe
    Jump to:
    • The Ideal Time For Pickling
    • Choosing The Right Cucumbers
    • Method Of Pickling: Vinegar Vs. Brine
    • Ingredients
    • The best formula for pickling with vinegar, salt, and sugar
    • How To Make Pickles
    • Expert tip:
    • Serving Suggestions
    • Recipe Faqs
    • More pickle recipes to love
    • 📖 Recipe
    • 💬 Comments

    The Ideal Time For Pickling

    If you live in a temperate climate with four seasons, late August to late October, as nature graces us with a plentiful harvest of cucumbers and other vegetables, is the perfect time to prepare for the long winter months.

    This old-school pickling method allows us to preserve and enjoy the delightful freshness of these vegetables long after their season has ended.

    Note: If you want a recipe to use in the summer, I recommend my awesome summer lacto-fermented cucumbers.

    how to make pickled cucumbers 
jars of pickles

    Choosing The Right Cucumbers

    Different cucumber varieties offer different pickling results.

    • Kirby cucumbers- are small cucumbers and are very popular in Farmer's Markets. They have bumpy skins and firm flesh.
    • Gherkins or cornichons- also small and perfect for pickling. In my opinion, these are the best cucumbers to pickle.
    • Garden cucumbers are the most popular ones found in North America. They have thick skin and lots of seeds. Suitable for quick pickling if you peel and seed them. I am personally not a fan of them, but I know many people who love them. These cucumbers are sold waxed in the store and need to be peeled.
    • Lemon cucumbers- look exactly like lemons. They are sweeter and delicious in salads and pickled.

    English cucumbers are not a good option for winter pickles as they become softer the longer they stay in the jar.

    You can use English cucumbers for pickles in the summer if you are looking for a quick method of pickling them, especially refrigerator-pickled cucumbers.

    Jar of pickled cucumbers 
Cucumber pickle recipe

    Also, buy organic when possible. Cucumbers are part of the "Dirty dozens" vegetables containing over ten different types of pesticides. If you plan to pickle cucumbers, go to the Farmers Market first.

    Method Of Pickling: Vinegar Vs. Brine

    Pickling cucumbers is done in two main ways: with vinegar or with brine. People in the United States usually use vinegar, but in Eastern Europe, for example, people like to ferment their cucumbers in brine.

    The reason for this is that people have known for a long time that fermented foods are good for you.

    There are pickling recipes for summer and winter. The summer ones are made to eat right away, and they're often made in the sun.

    In the old days, pickling was done to store food for the winter. Without canned food, people wouldn't have anything to eat. Even today, when bad weather hits and people rush to the grocery store, they usually buy canned foods.

    Today, I'm going to share my family's pickle recipe with you. This dill pickle recipe is easy to make, and you don't need any fancy equipment or science knowledge.

    This recipe is great for keeping pickles for a long time. It's not a quick pickle recipe or one for fridge pickles.

    Ingredients

    • Cucumbers (4-6 inches, 4 pounds): The key component of this recipe. Aim for firm and fresh cucumbers, preferably pickling cucumbers. Kirby cucumbers, Gherkins, or Cornichons are perfect for pickling.
    • Garlic (1 head): Adds depth of flavor. If garlic isn't your thing or you're allergic, you can leave it out.
    • Plain vinegar (5% acidity, 1 gallon): Preserves the cucumbers and provides the characteristic tang. I would vote for distilled white vinegar as my first choice. My second choice would be white wine vinegar. Both kinds of vinegar are widely available, inexpensive, and do not darken the vegetables like red vinegar or apple cider vinegar.
    • Canning/pickling salt (4 tablespoons): Flavors and preserves the cucumbers. Pickling or canning salt is best as it dissolves easily and doesn't contain iodine or anti-caking agents. Kosher salt can be used as an alternative, but avoid table salt due to its iodine and anti-caking agents.
    • Granulated sugar (2 tablespoons): Balances the vinegar's acidity. You can try alternatives like honey or stevia, but it may alter the final taste. Remember that sugar is also a preservative, so there is a need for some form of it in canning.
    • Bay leaves (5-6): Provides subtle herbal notes. If unavailable, you can omit them, though they do contribute to the depth of flavor.
    • Dried thyme (1 teaspoon): Adds an earthy, slightly minty flavor. If you don't have dried thyme, you could use a pinch of fresh thyme as a substitute.
    • Dried dill or whole dill stems with umbels and green seeds (6 teaspoons): Gives a distinct flavor. Dried dill can be replaced by fresh dill, but the flavor might be less potent.
    • Mustard seeds (1 tablespoon): Contributes a spicy kick. If you can't find mustard seeds, dry mustard could be used, but it might alter the flavor slightly.
    • Black peppercorns (1-2 tablespoons): They add a small amount of heat. If peppercorns aren't available, some ground black pepper can work as a replacement.
    • Horseradish root (1, cleaned and sliced into strips): Imparts a potent, spicy flavor. If you can't find horseradish root, a small amount of prepared horseradish could be used as a substitute.

    Note about horseradish:

    Horseradish root is a hidden gem often used in Eastern European pickling recipes.

    Don't shy away from incorporating it into your pickles! After cleaning and peeling, slice it into thin strips to layer amongst your cucumbers and atop the jar.

    Interestingly, I've found references to horseradish in old American cookbooks, such as The Settlement Cook Book, suggesting its use was once more widespread.

    It's unclear why horseradish has fallen out of favor in pickle recipes, but it offers dual benefits: not only does it preserve your pickles, it also helps maintain their crunch over extended periods. Rest assured, the presence of horseradish won't result in spicy pickles.

    The best formula for pickling with vinegar, salt, and sugar

    As a basic rule, for each gallon of vinegar with 5% acidity, add four tablespoons of salt (make sure the salt is for pickles with no iodine added to it) and two tablespoons of granulated sugar. OR, for each liter of vinegar, add one tablespoon of salt and half a tablespoon of granulated sugar in case you plan to can a smaller amount of cucumbers.

    Jar of Pickled Cucumbers In Vinegar

    How To Make Pickles

    Step 1. Start with the jars.

    Start by thoroughly washing your jars with warm, soapy water or running them through the dishwasher. After that, sterilize them for safe canning.

    I recommend using wide-mouth quart jars to accommodate the cucumbers easily.

    Take care when sterilizing the lids - they should not be treated the same way as the jars.

    Clean them with warm soapy water, let them dry completely, and then allow them to sit in boiling water for the final two minutes.

    If you spot any lids that are aged or rusted, it's best to replace them.

    Although recent guidelines suggest that it's not necessary to boil the lids, I believe that immersing them in hot water for a few minutes prior to use provides an added assurance of safety.

    Pickles In Vinegar 
Easy Homemade Pickles Recipe

    Step 2. Prepare the cucumbers.

    Select good quality cucumbers without any blemishes or spots. Use a brush to thoroughly wash them under running water. If the cucumbers are too curved to fit comfortably in the jar, cut them lengthwise, as shown in the picture above.

    Slice the horseradish into slim, lengthy pieces that can be nestled between the cucumbers.

    Step 3. Pack the jars with cucumbers and other ingredients.

    Start filling the jars with cucumbers, cloves of garlic, black peppercorns, dried dill, and slices of horseradish. Ensure to place 1-2 pieces of horseradish on the top.

    Step 4. Prepare the pickling mixture.

    Combine vinegar, salt, and sugar in a large pot and bring it to a boil. Incorporate bay leaves, thyme, and mustard seeds into the mix.

    Lower the heat and let the mixture simmer for about 2-3 minutes. Remove from the stove and allow the liquid to rest for about 5-10 minutes.

    Step 5. Fill the jars with the pickling mixture.

    Place the jars on a metal tray before adding the liquid. The metal aids in distributing the heat evenly, helping to prevent the thermal shock that might cause the jars to crack.

    Using a ladle, slowly pour the hot pickling mixture into the jars, fully immersing the cucumbers.

    Opened jar of pickles
(Easy Homemade Pickles Recipe )

    Close the jars tight and keep them in a cool location where the temperature remains above freezing.

    This will prevent fermentation, ensuring your cucumbers are crisp and delicious through the winter.

    Expert tip:

    The pickle jars don't require sterilization through boiling(water bath) to seal, as the vinegar isn't diluted with water as in traditional recipes. (please see the recipe faqs)

    The vinegar maintains a 5% acidity level, which is sufficient to kill any bacteria, preventing any risk of fermentation once the jar is closed tight.

    Jar of Pickled Cucumbers In Vinegar 
Jar of Pickled Hot Peppers In Vinegar

    Serving Suggestions

    Open the first jars of pickles after a month or two and enjoy them throughout the winter season with stews, soups, roasted meats, beans, or potatoes.

    You can also gift these beautifully colorful jars of pickled cucumbers to family or friends during the holiday season. Once a jar is opened, the pickles will last about 2-4 months in the refrigerator.

    Note: Again, this is not a quick pickled cucumber recipe or refrigerator pickles. These cucumbers will not ferment and will be perfect for the wintertime. Never reuse pickle juice to make new pickles. Always use freshly made brine for the fresh cucumbers you want to can.

    Recipe Faqs

    When can I start eating these pickles for their full flavor to develop?


    For optimal flavor, allow the pickles to sit for 3-6 weeks before consumption.

    Typically, I start pickling in the cooler months of September and October and enjoy the pickles starting in late November or December.

    This recipe's pickled cucumbers should last throughout the entire winter season until May.

    What is the duration required for a cucumber to fully transform into a pickle?

    The process generally takes 3-6 weeks. If you are using whole cucumbers, it might take the full six weeks, while sliced cucumbers will pickle more rapidly.

    Can I opt to slice the cucumbers before pickling rather than leaving them whole?

    Absolutely, slicing the cucumbers is completely fine. In fact, sliced cucumbers not only pickle faster, but they're also more convenient to pick from the jar.

    What's the shelf life of canned pickles? How long do these pickled cucumbers stay good?

    When stored in a cool location, canned pickles can last between 1-2 years.

    Why is vinegar essential in the pickling process?

    Vinegar, containing mild acetic acid, increases the acidity in the cucumbers and eliminates any potentially harmful microorganisms in the jars. This helps in preserving the cucumbers and preventing spoilage.

    Is this a sweet-and-sour cucumber pickle recipe?

    No, it's not. While I do incorporate some sugar in the brine, it's primarily to balance out the vinegar's acidity and enhance the overall flavor. My preference leans towards a more salty brine than a syrupy one.

    Can I recycle pickle juice to make another batch of pickles?

    I strongly advise against reusing pickle juice for new pickles. This can lead to health risks.

    Always use fresh brine for each new batch of cucumbers you want to pickle, particularly if you're following my recipe.

    However, you can use leftover pickle juice in other ways, such as flavoring dips, salad dressings, or marinades.

    Should I store the jars in a cool place without performing a water bath?

    Correct, there's no need for a water bath. Just ensure the jar lids are tightly sealed before storing them in a cool place.

    Thanks to vinegar's botulism-destroying property and this recipe's use of pure vinegar, there's no need for a water bath. It's crucial that the vinegar used has at least 5% acetic acid.

    Additional ingredients like horseradish root, mustard seeds, dill, sugar, and salt also contribute to flavor and preservation.

    Why does this recipe not require a water bath?

    Many American recipes involve diluting vinegar with water and then processing the jars.

    Dilution reduces vinegar's acidity, necessitating the jars to be processed to prevent bacterial growth.

    However, in this recipe, we use undiluted 5% vinegar, boiled with spices, and poured over cucumbers - no water involved. This makes the pickles more sour (which pairs well with winter roasts) and keeps bacteria at bay.

    The pickles need 3-6 weeks to be ready, and since the vinegar is not diluted, there's no need for processing.

    In short, if the acidity of pickle juice drops below 3%, a water bath is needed. If the acidity stays around 5%, it isn't necessary.

    Where should I store the jars?

    If you have multiple jars, store them in a cool spot like a garage, basement, or pantry, as long as it's above-freezing temperatures. These colorful jars of cucumbers make a great gift, too!

    How long will these homemade dill pickles stay fresh in the fridge once the jar is opened?

    Once opened, these pickles will remain fresh for approximately 2-4 months.

    More pickle recipes to love

    You know that you can pickle other vegetables, right? Here is a list of my favorite recipes:

    • How to freeze herbs for winter1
      How To Freeze Herbs For Winter
    • Red Peppers in Mustard Sauce 2
      Red Peppers in Mustard Sauce
    • How To Preserve Hot Peppers In Vinegar4
      How To Preserve Hot Peppers In Vinegar
    • How To Salt Preserve Herbs For Winter1
      How To Salt Preserve Herbs For Winter

    Web story for these homemade dill pickles.

    📖 Recipe

    Pickled Cucumbers In Vinegar Easy Recipe 1

    Pickled cucumbers in vinegar- Easy recipe

    Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.
    4.63 from 78 votes
    Print Pin Share GrowSaved! Rate
    Course: Canning
    Cuisine: Romanian
    Keyword: easy, pickling, winter recipe
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Additional Time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 96 servings
    Calories: 11kcal
    Author: Gabriela

    Equipment

    • 12 Ball Mason Jar with Lid
    • White Vinegar
    • Whole Yellow Mustard Seed
    • Canning and Pickling Salt
    • Bay Leaf
    • Horseradish Root
    • Canning Set
    Prevent your screen from going dark

    Ingredients

    • 4 pounds 4-6 inch cucumbers
    • 1 head of garlic
    • 1 gallon plain vinegar 5% acidity
    • 4 tablespoons canning/pickling salt no iodine
    • 2 tablespoons granulated sugar
    • 5-6 bay leaves
    • 1 teaspoon dried thyme
    • 6 teaspoons dried dill or the whole dill stems with umbels and green seeds
    • 1 tablespoon mustard seeds
    • 1-2 tablespoons black peppercorns
    • 1 horseradish root cleaned and sliced in strips

    Instructions

    Step 1: Preparing the Jars.

    • Wash and sterilize your jars. Wide-mouth quart jars are recommended.
    • Clean the lids with soapy water, dry them, and boil them for two minutes before use.
    • Replace any aged or rusted lids.

    Step 2: Preparing the Cucumbers.

    • Choose high-quality cucumbers with no blemishes; wash them under running water.
    • If necessary, cut cucumbers lengthwise to fit into jars.
    • Slice the horseradish into slim pieces.

    Step 3: Packing the Jars.

    • Fill the jars with cucumbers, garlic cloves, black peppercorns, ¼ teaspoon of dried dill, and slices of horseradish in between.

    Step 4: Preparing the Pickling Mixture.

    • In a large pot, bring vinegar to a boil together with salt, and sugar. Boil for only 2-3 minutes, then add bay leaves, thyme, and mustard seeds.
    • Set aside to cool for about 10 minutes.

    Step 5: Filling the Jars with Pickling Mixture.

    • Set jars on a metal tray to prevent cracking from thermal shock.
    • Using a ladle, slowly pour the hot pickling mixture into the jars, fully immersing the cucumbers.
    • Place 1-2 horseradish pieces on top of the jar to hold the cucumbers inside.
    • Close the lids tight and store the jars in a cool place above freezing temperature.
    • They need about a month to pickle before being consumed. These cucumbers will not ferment and will be perfect for the wintertime.

    Video

    Notes

    Expert Tips

    • Sterilizing through boiling isn't necessary due to the 5% acidity level maintained by undiluted vinegar.
    • Once opened, jars last for 2-4 months in the fridge.
    • Avoid reusing pickle juice; always use a fresh brine.
    • Enjoy the pickles throughout the winter season with stews, soups, roasted meats, beans, or potatoes. They also make a nice gift around the holidays.

    Nutrition

    Serving: 1ounce | Calories: 11kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 292mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
    Tried this recipe?Please leave a comment on the blog or like us on Facebook!

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    Comments

    1. Nina S says

      August 10, 2023 at 10:13 am

      Hello, hello!
      I processed the jars after filling. (as an added layer of protection)
      All have sealed and are hanging out in a dark, cool corner in the basement.
      How long do you estimate they’ll keep if sealed and stored in the “canning corner”? Thank you!

      Reply
      • Gabriela says

        August 10, 2023 at 10:36 am

        One year at least.

        Reply
        • Nina S says

          August 10, 2023 at 2:07 pm

          5 stars
          Perfect, Gabriela! Thanks so very much for sharing your recipes and knowledge! 🙂

          Reply
          • Gabriela says

            August 10, 2023 at 5:10 pm

            You are very welcome!

            Reply
    2. Elizabeth says

      August 12, 2023 at 9:44 am

      Hi. Looks great but confused about the quantity of dill. Ingredients list says 6tsp but method only mentions 1/4 tsp?

      Reply
      • Gabriela says

        August 12, 2023 at 11:09 am

        There is no confusion. 6 teaspoons are for the entire quantity of cucumbers. The recipe card tells you how much dill to put in each jar, which is about 1/4 teaspoon. You can put more if you want more dill, but in general 1/4 to 1/2 teaspoon of dried dill is more than enough.

        Reply
    3. Mike E says

      August 14, 2023 at 5:03 pm

      5 stars
      Five stars for the fun we had and five more for the flavor when I ate a couple out of over filled jars. Not sure what we will have in few weeks. Had a bunch (7 or 6) of big garden cucumbers wanting a home so gave this a try. Seeded the juicy ones and sliced them. Bunch of complex calculations mixed up obviously because had half the vinegar solution left. Packed jars too tight with slices or who knows what I did. Maybe I should give them a bath? Or just refrigerate? Easy recipe so will have to see what else the Boss has on here. Thanks.

      Reply
    4. Ash says

      August 26, 2023 at 7:08 pm

      Kia ora Gabriela,

      I had to modify the recipe to fit, I swapped out the horse radish root with whole all spice, no dill, additional heat added with chilli flakes, takes around 6 to 8 weeks before they come to my plate. Happy to wait, horse radish root is not easy to get where I live and not all pickles have to be dill. 😉

      Reply
      • Gabriela says

        August 27, 2023 at 4:43 pm

        You are perfectly right. Horseradish is hard to find sometimes and dill is not mandatory. However, I am happy that you adjusted the recipe to fit your taste and the ingredients availability. Let me know how the pickles taste with the whole all spice, I never had this spice in the pickles before.

        Reply
    5. Angela says

      September 14, 2023 at 11:14 pm

      My pickles are too sour to eat...what could be the problem?

      Reply
      • Gabriela says

        September 15, 2023 at 8:50 am

        Hi there,

        I'm sorry to hear that your pickles turned out too sour! This can happen sometimes, and it's usually quite easy to pinpoint the problem and avoid it in your next batch. Here are a few possibilities:

        Vinegar Concentration: The main source of sourness in the pickles is the vinegar. The recipe uses plain vinegar with a 5% acidity level, which should give a balanced flavor. You might want to double-check the acidity level of the vinegar you used; sometimes, a higher concentration can lead to a much sourer end result.
        Cucumber Variety: Different cucumber varieties can absorb the brine differently, leading to varied results in terms of sourness. You might want to experiment with different varieties to see which one works best for you.
        Personal Taste: Everyone's taste preference can vary; it is possible that you might prefer a less sour pickle.
        Brine Proportions: Ensuring the right balance of salt and sugar in your brine can be crucial. You might want to experiment with adding a bit more sugar next time to balance the sourness from the vinegar.

        I hope this helps! Don't get discouraged; pickle-making is an art, and it might take a few tries to get it exactly to your taste. I'd love to hear how your next batch turns out!

        Happy pickling!
        Gabriela

        Reply
    6. Marianne Osborne says

      September 23, 2023 at 9:47 pm

      My jar lids didn't seal, what did I do wrong?

      Reply
      • Gabriela says

        September 24, 2023 at 8:35 am

        please read the article, the answer is there.

        Reply
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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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