Pickled cucumbers in vinegar are a perfect way to preserve cucumbers before winter. Consume them during the cold season with your favorite foods. This article will explain to you in detail how to pickle cucumbers the easy way.
How To Pickle Cucumbers
Pickling cucumbers for long-term storage used to be a more complicated affair. However, you are about to discover an easy method for canning cucumbers that doesn't require any special skills or tools. This recipe is part of my collection of canning recipes that I hope you will enjoy.
Jump to:
- How To Pickle Cucumbers
- The Ideal Time For Pickling
- What Kind Of Cucumbers Are Good For Pickling
- Method Of Pickling: Vinegar Vs. Brine
- Key Ingredients For The Best Pickle Recipe
- The Best Formula For Pickling With Vinegar, Salt, And Sugar
- Video Recipe
- How Do You Can Cucumbers
- 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 is the perfect time to prepare for the long winter months. It's time to pickle beautiful vegetables from the Farmer's Market and personal gardens!
Now, you might ask me why I preserve food when I can just go to the store and buy pickles already in jars and ready to eat. I could, 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 very important, as I get the opportunity to preserve vegetables using old recipes inherited from my family, recipes used when canning, and preserving foods for the winter as a way of surviving.
Although my collection of cans has grown smaller over the years, I still like to make a little bit of each of my favorite recipes just to enjoy them on holidays or when I get homesick.
Pickles are well-known staples of traditional cuisine on the Old Continent, Europe. Even today, many cultures consider pickled cucumbers an important part of their diet during the winter.
In Eastern Europe, during the cold season, salads made with fresh vegetables are replaced with pickled vegetables, such as cucumbers, peppers, cabbage, cauliflower, carrots, etc.
We also make a lot of lacto-fermented foods, like sauerkraut or cucumbers in brine.
What Kind Of Cucumbers Are Good For Pickling
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 are also small and perfect for pickling. In my opinion, these are the best cucumbers to pickle.
- Garden cucumbers are the most popular ones in North America. They have thick skin and lots of seeds. If you peel and seed them, they are suitable for quick pickling. 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.
Please refrain from using English cucumbers. They are not a good option for winter pickles, as they become softer the longer they stay in the jar. However, 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.
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
There are two methods for canning cucumbers. One method is to pickle cucumbers in vinegar, while the other method is to use brine. (salted water flavored with spices and herbs)
People in the United States usually use vinegar, but in Eastern Europe, for example, people like to pickle cucumbers in brine.
Many cultures have known for hundreds of years that fermented foods have nutritional value and are good for your gut.
An abundance of cucumbers in the summer allows you to use canned cucumber recipes that can be consumed right away. These cucumbers are fermented in the sun.
Note: If you want a fun summer recipe, I recommend my awesome summer lacto-fermented cucumbers.
On the other hand, in the old days, most 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 sharing my recipe for pickling cucumbers with vinegar. This dill pickle recipe is easy to prepare, 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 refrigerator pickles.
Key Ingredients For The Best Pickle Recipe
- 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): This salt 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): It balances the vinegar's acidity. Sugar balances the vinegar's acidity but it is also a preservative, so please don't skip it.
- 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): This is a perfect ingredient for preserving and flavoring pickles. 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 homemade pickle recipes. Don't shy away from incorporating it into your pickles! After cleaning and peeling, slice it into thin sticks that you can place in between the cucumbers and on top of the jar.
Interestingly, I did some research through some of my old American cookbooks (The Settlement Cook Book) and found a few recipes for pickles that use horseradish.
I am not sure when horseradish went away from the cucumber canning recipes, but it is an amazing preservative that keeps the vegetables crisp for long periods of time. 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 4 tablespoons of salt (make sure the salt is for pickles with no iodine added to it) and 2 tablespoons of granulated sugar. OR, for each liter of vinegar, add one tablespoon of salt and half a tablespoon of granulated sugar if you plan to can a smaller amount of cucumbers.
Video Recipe
How Do You Can Cucumbers
Step 1. Start with the jars. Thoroughly wash your jars with warm, soapy water or run them through the dishwasher. Then, sterilize them for safe canning. I recommend using wide-mouth quart jars to better fit the cucumbers inside.
When sterilizing the lids, make sure you do not treat them the same way as the jars. I clean them in warm water with soap and dry them well, then I just boil water and add them for 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, they need to be replaced.
Although recent guidelines suggest that boiling the lids is not necessary, I believe that immersing them in hot water for a few minutes prior to use provides an added assurance of safety.
Step 2. Prepare the cucumbers. Select good-quality, healthy cucumbers without defects, blemishes, or spots. Use a brush to scrub them thoroughly 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 thin, lengthy pieces that can fit in 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.
Step 5. Fill the jars with the pickling mixture. Before adding the liquid, place the jars on a metal tray. The metal distributes 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.
Close the jars tight and keep them in a cool location where the temperature remains above freezing. These gherkins in vinegar will not ferment, and they will stay 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.
You will not hear the classic pop sound when you close the jars, but this is perfectly safe.
Serving Suggestions
After a month or two, open the first jars of pickles 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
For optimal flavor, 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.
Typically, I start pickling in the cooler months of September and October and enjoy the pickles starting in late November or December.
The cucumbers in this recipe should last the whole entire winter season until May.
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.
When stored in a cool location, canned pickles can last between 1-2 years.
Vinegar, containing mild acetic acid, increases the acidity in the cucumbers and eliminates any potentially harmful microorganisms in the jars. This helps preserve the cucumbers and prevents spoilage.
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.
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 follow my recipe.
However, you can use leftover pickle juice in other ways, such as flavoring dips, salad dressings, or marinades.
Correct, there's no need for a water bath. Just ensure the jar lids are tightly closed before storing them in a cool place.
Vinegar destroys botulism, and this recipe uses pure vinegar. Just make sure the vinegar you use is at least 5% acetic acid.
Additional ingredients like horseradish root, mustard seeds, dill, sugar, and salt also contribute to flavor and preservation for months.
I did some research on other American recipes on the web to see how they are made. I noticed that the majority of them make a mixture of vinegar and water, spices, salt, and sugar and then process the jars for 5-10 minutes.
Dilution reduces vinegar's acidity, making it mandatory for 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 cucumbers also need 3-6 weeks to pickle, as the process is slower compared with the method where the jars are processed in hot water.
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.
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!
Once opened, these pickles will remain fresh for approximately 2-4 months.
More Pickle Recipes To Love
You know that you can pickle or preserve other vegetables, right? Here is a list of my favorite recipes:
- How To Salt Preserve Herbs For Winter
- How To Freeze Herbs For Winter
- Red Peppers in Mustard Sauce
- Pickled Hot Pepper Recipe (Just Vinegar)
📖 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
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.
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.
- They need about a month to pickle before being consumed. These cucumbers will not ferment and will be perfect for the wintertime.
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.
Joseph says
Hello again I have been using this vinegar recipe of yours for 3 years now .What could be easier this year a heck of a lot of rain here in Texas even Snow well my cucumbers are justing forming got a few three verities. but lots and lots pole beans ,,Italian flat beans at 7 to 9 inches delish. rattlesnake and pencil pod and yellow bush type want to pickle those do I do it the same way ? the are great in a Bloody Mary and a dry martini also red Alabama okra same or not ???
The Bossy Kitchen says
Hi, Thank you for writing. I am humbled to know that you like the recipe for pickling cucumbers. It is indeed a good one. However, I would not recommend using the same recipe for other vegetables. As I do not have other recipes on my blog to help you on your canning journey, I do recommend you this book: https://amzn.to/35fJLH6 (affiliate link). It is a book that has all kinds of recipes for canning/pickling any vegetable you can think of. I am really sorry that I cannot help you with more advice, but hopefully, the book will put you in the right direction. Good luck finding the best recipe for these beautiful vegetables you are growing! You are a lucky one to have a garden! Enjoy the summer!
Joseph says
@The Bossy Kitchen, Bless not luck
Joseph says
@The Bossy Kitchen, good morning. " PeaceBeWithYou "You Have to see this on You tube , was looking up pickled string beans on BING and " Italian Grandma Makes Pickled & Canned Stringbeans " so great thousands of viewers , and she uses that Italian flat 7 inch long string bean Im growing. Im gonna use that recipe and then make some with hot Calabrian chilis. " Good Eating " Joseph
Lauren says
I got a very large amount of cucumbers and decided to triple the recipe. I didn't end up needing the majority of the vinegar mixture, can I pour it back into the jugs and use it for a future batch?
The Bossy Kitchen says
Hi Lauren, I never did this before, therefore I cannot advise you. I would personally not do it. If you do, you will need to reboil the vinegar with salt and sugar, to make sure that any potential bacteria is destroyed. Next time, I would go with fresh-made liquid, just to be on the safe side and discard any old one.
Shirley says
Hi! I’m so excited!
Two Questions!
1) My brand-new (sterilized) Kerr Sure Tight lids still pop up in the middle when I hand tighten the jars , even when using all my might with a lid opener. Any suggestions?
2) Can I substitute fresh green beans for the cucumbers, using this recipe?
The Bossy Kitchen says
Hi, I would not use the same recipe for canning green beans. Greens beans are usually canned in water and salt, and there is a completely different process for them. Please look for a recipe that would teach you how to safely can those, as I do not have anything on my site.
As for the lids, during the cooling process, the popping sound indicates that the seal on the lid has closed tightly over the jars.
Susan says
Susan
Saturday 7th of August 2021
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.
Susan says
@The Bossy Kitchen,
Thank you for your quick reply. I followed your instructions. I used fresh dill instead of dried dill. The ones that the lids go up and down are the ones that did not pop. When you said that I could try to replace them how do I do this? I actually just checked them and they seem pretty firm and the lids don’t move and they seemed like they sealed but I am not sure if they have a strong seal like my applesauce. Does that matter? And if they don’t have a strong seal do I need to keep them in the fridge and how long will they be good to eat without risking botulism? Sorry for all the questions, but SO appreciative for all your help.
Thank you and kind regards,
Susan
The Bossy Kitchen says
Hi Susan,
I think you should leave them alone. As you said, they are already sealed. You do not need to keep them in the refrigerator. Just put all the jars in a cool place. I explained in the article why there is no reason to fear botulism. Remember, we are working with vinegar 5% acidity, we are not making applesauce or canned peaches. Applesauce has a different canning method. Your jars will be fine.
Susan says
@The Bossy Kitchen,
Thank you so much for putting my mind at ease. They look wonderful and can’t wait to enjoy them! Have a great weekend
Kind Regards,
Susan
JIHAD BILAL says
I am harvesting Persian cucumbers from the garden. Can I use them to make this recipe?
I don't have horseradish roots. What can I use instead?
The Bossy Kitchen says
Hi, Yes, you can use Persian cucumbers for this recipe. If you do not have horseradish root, just skip it. Make sure you use the other ingredients, though. Happy pickling! 🙂
Joseph says
hello again. been doing this for 4 years now and I thank you again will be picking hot peppers soon like tomorrow. following that recipe also. cucumbers up the ying Yang got a recipe for yIng Yang cucumbers ??? just kidding . " Good Appetite "
Rosa says
@The Bossy Kitchen,
Can I slice or cut the cucumbers in spears for this recipe?
The Bossy Kitchen says
Yes, you can.
Shelly says
First time to make this recipe, can I use horseradish out of a jar?
The Bossy Kitchen says
No, you cannot. It has to be fresh from the Farmers Market, a garden, or a grocery store. If you can't find fresh, please do not use anything else. The horseradish from the jar is processed and not good for canning.
Gail says
Can this be made without the sugar? Doesn't the sugar give the pickles a sweet taste? No one in my family likes sweet pickles!
The Bossy Kitchen says
Hi Gail, There are only 2 tablespoons of sugar for 1 gallon (3.78liters) of vinegar. That is a tiny amount of sugar used to balance the acidity of the vinegar, together with the salt and the rest of the spices. This recipe is NOT a recipe for sweet pickles. I investigated some recipes of sweet pickles, and they have indeed a lot of sugar. This recipe is not one of them.
Ayane says
This a great article, definitely learned something! may I ask if this process would be used for a school project, would it be okay to do the process for just days or about a week? Thank you!
The Bossy Kitchen says
I am sorry, but I do not have experience with these types of activities, but you could try this recipe instead and see if it works: https://www.thebossykitchen.com/summer-lacto-fermented-dill-kosher-pickled-cucumbers/. There are steps to follow, and kids could probably monitor the jars, take notes, observe things, etc. I don't know, just an idea, what do you think?
Helen says
Hi, first attempt today. If I Follow all the directions in the recipe, how long would they last once opened? I couldn’t see a reference to this. Thank you.
The Bossy Kitchen says
I usually store the jar in the fridge after I open it. The pickles last a long time unless you finish them right away. I would say about 2-4 months.
Joseph says
Help please. have bin doing hot peppers for years following your recipe. but I did string beans. last year thought I followed same recipe but I can't remember. they were great. did I follow you for vinegar beans ?????
The Bossy Kitchen says
Hi Joseph, I don't think you did, as I do not have a recipe for canned string beans. However, I found your comment from last year where you wrote to tell me that you found this amazing recipe for green beans. Is this the one? https://www.youtube.com/watch?v=5RSB3xRngRQ
Janice Rauen says
for making this recipe do i discharged the bay leaves
The Bossy Kitchen says
No, you do not discharge them. The liquid goes into the jars together with the bay leaves, mustard seeds, and thyme.
Audrey says
Do you have to soak the cucumbers first?
The Bossy Kitchen says
No, you just have to wash them.