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.
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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.
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.
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.
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.
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.
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.
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
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.
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.
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 in preserving the cucumbers and preventing 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're following 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 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.
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.
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 other vegetables, right? Here is a list of my favorite recipes:
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
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.
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 "
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.
Kitchen Witch says
Hello! Today is 8/26, and my batch was done on 8/17. I noticed that, especially in my pint jars, it looks like some of the cukes drank up some of the brine volume. Is that to be expected?
Thanks!
The Bossy Kitchen says
Yes, it could happen sometimes. Are the cucumbers still covered in brine? If they are covered, they should be fine. If the cucumbers are exposed, you could make more brine, boil it, then add it to the jars and close the lid. I would consume these jars first.
Kitchen Witch says
@The Bossy Kitchen, Thanks! It looks like just a few tips of a few cukes are exposed. Topped off the jars with boiled/cooled brine. Fingers crossed!
The Bossy Kitchen says
Awesome!
Rose Adams says
Am excited to try this recipe with my extra cucumbers. Can I put in some fresh Dill instead of dried?
The Bossy Kitchen says
Yes, you can.
Joseph says
Hello again its been 2 years. gonna make pickles today using your recipe still eating hot peppers from last years October harvest. fresh dill come up its 4 feet tall came up on its own from two years ago freeze and snow don't get much of that. today its 101 texas , the dill looks like tail feathers wispy no buds or seeds rather mild don't know if I should use it. ?? made some Gravlox with it a few days ago not very strong . just picked those pickllng cukes so hot so humid like lake surface water 82 gees. have a blessed day Joseph !!!!
Denise says
Question: My family is Romanian and my aunt, mother , and grandmother all used water and salt brine with dill to pickle their pickles in the garage. Can you leave us your recipe for pickling without vinegar? (I would be so curious to try the one without the vinegar that you mentioned). Thank you!