Pickled cucumbers in vinegar- easy recipe for pickling cucumbers. Perfect for preserving cucumbers before winter. Consume them during the cold season with your favorite foods.

Homemade pickled cucumbers for the cold season.
Before we even start discussing this recipe, you need to know the following: This is NOT a quick pickled cucumbers or refrigerator pickles recipe. This recipe shows you how to make canned dill pickles in vinegar, so you can consume them during the cold season. If you want a recipe to use in the summer, I recommend my awesome summer lacto-fermented cucumbers.
When is the perfect time to make pickles for winter?
It is September, the proper time to pickle beautiful vegetables from Farmer's Markets and personal gardens! This is the moment, people, as it will not last forever.
In Minnesota, the summers are short, but the markets offer an abundance of vegetables and fruits from late August to late October.
If you live in a temperate climate with four seasons, August-September is the time for canning pickles and other vegetables while they are still in season,
This is when I try to take advantage of the beautiful gifts from the gardens and preserve some of them for the winter.
Now, you might ask me, why are you doing this? Can't you just go to the store and buy pickles already in jars and ready to eat?
Yes, I can, but you see, there is something therapeutic about being in the kitchen and making food for my family.
Some would say that the amount of work is not worth it. I will say that for me, it is essential, as I can preserve vegetables using old recipes that I inherited from my family. These recipes were used when canning and preserving food for the winter was the only way of surviving.
My collection of cans went smaller and smaller over the years, but I still like to make a little bit of each of my favorite recipes to enjoy them for holidays or when I get homesick.
Pickles are well-known staples of the traditional cuisine of the Old Continent, Europe. Even today, many cultures consider pickled cucumbers to be an essential part of their diet during the winter.
In Eastern Europe, during the wintertime, people replace fresh vegetable salads with pickled vegetables, like cucumbers, peppers, cabbage, cauliflower, carrots, etc.
There is nothing better than a jar of pickles on the table during the winter, next to stews, soups, roasted meats, beans, or potatoes. We also make a lot of lacto-fermented foods, like sauerkraut or cucumbers in brine.
What kind of cucumbers are best for pickling?
- 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.
What about English cucumbers for pickling?
Please stay away from the English cucumbers (the long, seedless ones) for this recipe. They 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 the refrigerator-pickled cucumbers.
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.
Which pickling method is better? In vinegar or brine?
Both ways are perfect for winter canning but are actually very different techniques.
Pickled cucumbers, easily called pickles, can be preserved in two ways: vinegar or brine. The vinegar version is more prevalent in the United States, but in Eastern Europe, fermented cucumbers in brine are the thing.
First of all, this is happening because many cultures have known for hundreds of years that fermented foods have nutritious value and are good for your gut.
There are recipes for winter and recipes for summer. The summer recipes are designed for immediate consumption, and the cucumbers are fermented in the sun.
Overall, canning vegetables was always a form of survival. No canning for winter meant no food, as people did not have grocery stores.
If you think, when we have weather emergencies, like winter storms, hurricanes, or severe weather, people empty the grocery stores and guess what they buy: cans of anything they can put their hands on!
Today, I will share with you how to pickle cucumbers, a family recipe I have for a long time. This recipe for homemade dill pickles is easy to make. the best part is that it doesn't require special equipment or a lot of science.
This is the best method of pickling cucumbers for long-term storage and is not a quick pickled cucumber recipe or refrigerator pickles one.
How To Make Pickles:
Step 1. Start with the jars.
Clean them with warm water and soap or put them in the dishwasher and give them a good bath. Then, sterilize them.
I used quart jars with a wide mouth to better fit the cucumbers inside.
When you sterilize the lids, do not put them together with the jars. I usually clean them in warm water with soap and dry them well, then I boil water and add them for the last 2 minutes to sit in that hot water. Try to replace any older lids that do not look good. If they are too old or have rust on them, replace them.
The new guideline is not even to boil the lids, but for my peace of mind, I think you should place them in hot water for at least a few minutes before you use them. (here is the link that talks about not sterilizing the lids anymore: https://www.freshpreserving.com/canning-lids-101.html).
Step 2. Clean the cucumbers.
Choose healthy cucumbers with no defects or spots. Scrub them well under running water with a brush. If they are curled and not easy to fit in the jar, slice them vertically, like in the picture above.
Slice horseradish into thin, long pieces that will go in between the cucumbers.
Step 3. Fill up the clean jars with cucumbers and the rest of the ingredients.
Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, dried dill, and slices of horseradish in between. Add 1-2 pieces of horseradish on top.
Step 4. Make the pickling liquid.
In a big pot, bring vinegar to a boil together with salt and sugar. Add the bay leaves, thyme, and mustard seeds. Reduce the heat and simmer the vinegar mixture for 2-3 minutes.
Step 5. Pour the liquid inside the jars.
Pour the hot liquid over the cucumbers to fill the jars.
Close the jars tight and store them in a cool place above freezing temperature. These cucumbers will not ferment and will be perfect for the wintertime.
Classic / basic ingredients for pickles:
This recipe uses simple ingredients that are relatively easy to find.
- Horseradish root- This is one of the secret ingredients that Eastern European countries use for their canned vegetables.
Don't be afraid to use it! Clean it, peel off the skin, and slice it into thin sticks that you put in between the cucumbers and on top of the jar.
I also went through some of my old American cooking books (see The Settlement Cook Book as an example), affiliate links where I was actually able to find a few recipes for pickles that use horseradish.
I am not sure when horseradish went away from the pickled cucumbers recipes, but it is a fantastic preservative that also maintains the vegetables crisp for long periods of time. Also, the pickles are not going to be spicy.
- Dried dill- Especially the one you can find late in the fall, with the seeds still attached, is a perfect ingredient for preserving and flavoring pickles.
- Other aromatics and different spices to add to your jars: Garlic cloves, thyme, black peppercorns, mustard seeds, and bay leaves are great additions. Use them, and your cucumbers will taste amazing.
- Salt for pickles- You can find it in any grocery store. (NO IODINE added to it)
- Vinegar- Let's talk about what is the best vinegar for pickling. I would vote for distilled white vinegar as my first choice. My second choice would be white wine vinegar. Both kinds of vinegar are wildly available, inexpensive, and do not darken the vegetables like red vinegar or apple cider vinegar.
This is 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.
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 Winter
How to preserve Hot Peppers in Vinegar
How To Salt Preserve Herbs For Winter
Questions from the readers:
I would let them sit for at least 3-6 weeks before you start consuming them. I like preserving vegetables for winter only in September-October when the weather is cool.
I start opening the first jars of pickles in late November or December. The cucumbers in this recipe should last the whole winter season until May.
It takes about 3-6 weeks. If you place whole cucumbers in the jars, I would say it takes about 6 weeks. If you slice the cucumbers, they become pickles faster.
Yes, you can cut the cucumbers the way you want them. Sliced cucumbers will pickle faster, and sliced pickles are easier to grab from the jar.
They should last about 1-2 years if stored in a cool environment.
Vinegar is a mild acid named acetic acid. The acetic acid increases the acidity of the cucumbers and kills off any potential microorganisms in the jars. This is how you basically prevent spoilage and preserve the vegetables.
No, it is not. I use some sugar in the brine, but it is only to balance the acidity of the vinegar and for the taste. I like pickles that swim in a brine that is saltier, not syrupy.
Never reuse pickle juice to make new pickles! It is unsafe, and you can get sick from it. Always use freshly made brine for the fresh cucumbers you intend to pickle, especially if you follow my recipe. Use the pickle juice for other recipes, like flavoring dips, as dressing for salads, or marinating.
No water bath. Just place them in cool storage after you close the lid tight. Vinegar destroys botulism, and this recipe is pure vinegar. Just make sure the vinegar you use is at least 5% acetic acid. The horseradish root, mustard seeds, dill, sugar, and salt give flavor and also preserve the vegetables for months.
I researched other American recipes on the web to see how they are made. I noticed that most of them add a little bit of vinegar, dilute it with water, add spices, salt, and sugar, and then process the jars for 5-10 minutes.
Now, the vinegar you find in American stores is 5% acidity. If you dilute it with water, you must process the jars because you lower the acidity of the vinegar, and bacteria will develop. Therefore, you need to process them.
My recipe, though, uses pure 5% vinegar without water. Also, the vinegar and spices are boiled together and poured over the cucumbers.
There is no water involved. The pickles will be sourer, but this is how we like them in the winter with roasted meats. They also need 3-6 weeks to be ready to eat.
As we boil the vinegar before adding it to the cucumbers, the bacteria will be destroyed. Also, because you use 5% acidity vinegar and it is not diluted, the cucumbers do not need to be processed.
If you lower the acidity in the pickles juice to under 3%, you need to do a water bath for them. If you keep the acidity close to 5%, then you don't.
If you pickle multiple jars, keep them in a cool place, like a garage, basement, or pantry, above freezing temperatures.
Cucumbers are beautiful and colorful in jars, making them an excellent gift for family or friends around holidays.
The pickles last about 2-4 months once you open the jar.
Web story for these homemade dill pickles.
📖 Recipe
Pickled cucumbers in vinegar- Easy recipe
Equipment
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
- Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
- Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, ¼ teaspoon of dried dill, and slices of horseradish in between.
- Bring vinegar to a boil in a big pot 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.
- Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
- Close the lids tight and store the jars in a cool place above freezing temperature.
- These cucumbers will not ferment and will be perfect for the wintertime.
Carla says
How long can they be stored?
The Bossy Kitchen says
I still have 1-2 jars in my pantry since September. They should last at least 6 months, if not more, depends on where you store them.
Rosa says
@The Bossy Kitchen,
Can I slice or cut the cucumbers in spears for this recipe?
The Bossy Kitchen says
Yes, you can.
Carla says
I am about to try this for the first time ever. I will let you know how it turns out.
The Bossy Kitchen says
Good luck!
Jolene Nagle says
I want to make bread and butter pickle slices. Cane I just make a brine and poor over them and then pour them in a hot part? How much pickling spices?
The Bossy Kitchen says
Hi Jolene, I do not have a recipe in particular for bread and butter pickled slices, but I am sure you can find one online. However, you can try this recipe and see how you like it. The cucumbers can be easily sliced when you open the jar.
Bob says
How long should you let them sit before you start eating them (for full flavor)??
The Bossy Kitchen says
I would let them sit at least a month, maybe even a month and a half before you start eating them. In Romania, people preserve vegetables for winter only in September-Octomber when the weather is cool. They start opening the jars with cucumbers, for example, late November or December. The cucumbers in this recipe should last the whole entire winter season, until May.
Tess says
Just place them in cool storage? No water bath?
The Bossy Kitchen says
No water bath, just place them in cool storage.The horseradish root, mustard seeds, dill, sugar and salt give flavor and also preserve the vegetables for months.
Tess says
By the way , I am using Armenian Cukes.
The Bossy Kitchen says
I never used Armenian cucumbers, but I do not see any reason why this recipe would not work.
rosana says
How much thyme, dill, peppercorns and mustard seeds do you use?
The Bossy Kitchen says
Hi Rosana,
I updated the recipe with some amounts for each of the spices. Hope it helps.
Lucy says
Thank you for your recipe. Made some great pickles - first time. One quick question, made a batch before leaving on a trip. Accidentally left jars out on counter for 5 days. I put them in refrigerator when I got back. Are they still 'safe' to eat?
The Bossy Kitchen says
They should be fine, these cucumbers in vinegar do not need to stay in the refrigerator. If you pickle multiple jars, keep them in a cool place, like a garage, basement, or a pantry.
HYDER ALI says
COULD YOU PLS TELL ME THE INGREDIENTS FOR CUCUMBER PICKLE. I TRIED TO MIX VINEGAR, CUCUMBER AND SALT ONLY. IT WAS NOT MUCH TASTY AND LONG LASTING. WITHIN A WEEK TIME, CUCUMBER GETTING SPOILED.
The Bossy Kitchen says
Hi, the recipe is at the bottom of this article. There you will find all the ingredients you need and also instructions on how to do it. Just follow the recipe.
Arlene Luton says
I am looking for a recipe for peeled cucumbers they are a sweet pickle my grandmother use to make but I've not been able to find anyone who knows about recipe. Can you help
The Bossy Kitchen says
Hi Arlene, While I do not have such a recipe on the blog, I did some research for you and the only peeled cucumber sweet pickle recipe I found was in the German cuisine. In German the recipe is called Senfgurken, and they are cucumbers that are peeled first and then pickled in the summer with mustard seeds, sugar, vinegar, onions etc. I am not sure if this is what you are talking about, as you do not describe much the recipe. However, I would suggest you either Google "Senfgurken" for recipes that might look like the one you remember or do some research at the local library for more information. I hope this helps! Thank you for visiting! 🙂
Tori says
Do I have to use horseradish? Will the pickles not last as long without?
The Bossy Kitchen says
Hi Tori, If you cannot find horseradish, you don't use. Sometimes I have this problem here where I live, horseradish seems to be a rare gem. However, if you CAN find it, use it. The horseradish will not make the pickles spicy and it is an important ingredient in many canning recipes.
pandy says
@The Bossy Kitchen, Thanks! This was my question, too. I was hoping they will still keep unprocessed without horseradish.
JamesD says
This lady, Gabriela, is wonderful and so very helpful! Look forward to following more of her advice and recipes.
The Bossy Kitchen says
Thanks, James!
Terri says
Can I use the one-piece plastic lids instead of the metal lid and ring?
The Bossy Kitchen says
I have no experience with that, so I am not sure. Make sure it is designed for canning specifically. You want the jars to seal well.
Cathy says
I am new to canning and / or preserving. When "sealing" my jars you say not to water bath (for pickles). Do you mean to only use the flat lids and hand tighten the ring lids, and that is sufficient ? Then store in a cool place. It's the "sealiing" that I'm confused about. Thank you
The Bossy Kitchen says
Yes, this is what I mean. Make sure you hand tighten the ring lids well.
Cathy says
Thank you! I did the process yesterday and the jars sealed!! Can't wait to try the pickles.
The Bossy Kitchen says
Awesome!
Susan says
@The Bossy Kitchen, Hello. This is my first time and some of my lids “sealed” that is when you push on their tops they don’t move but some you can push on them and they still make that popping sound and the lids go up and down. Not sure that makes sense but….When you give a hot water bath to say peaches the lids will pop and seal. Some of mine do not do this. Are they ok or do they need to seal like they do after a hot water bath? And what should I do?
Thanks,
Susan
The Bossy Kitchen says
Hi Susan,
If you followed my instructions from the article, you should be fine. As we don't do a water bath on these cucumbers, we do not expect the lids to pop. Close them tight and store them in a cool place. You could try to replace the ones that go up and down and see if they close better.
gail says
Can you then use these cucumbers for taziki?
The Bossy Kitchen says
No, the tzatziki is made with fresh cucumbers that are grated and drained. These cucumbers can be served next to roasted/grilled meats, soups, stews or anything else you like with, in sandwiches, or just plain.