Pickled Cucumbers

  • Difficulty: Basic
  • 30 minutes
  • 4 servings

What’s easier isn’t always better. Take for instance, pickled cucumbers! You’d probably buy them in the store, but you don’t really know what kind of preservatives can be found in the jar. The better option is always going the homemade way. The pickled cucumbers are ready in no time, and they have a rich, fantastic flavor thanks to the dried dill, horseradish, mustard seeds, celery, and the ever-present salt.

Ingredients Needed for Pickled Cucumbers

3 pounds of cucumber
1 ounce horseradish
2 garlic cloves
dill
3 teaspoons of mustard seeds
celery leaves
2 tablespoons of salt
4 cups of water

How to Cook Pickled Cucumbers

  1. Add the cucumbers in a large bowl of water so you can clean them.
  2. Slice your horseradish into long, thin sticks.
  3. Grab 2 jars, approximately 800 ml each. Add garlic and dried dill on the bottom. Stuff as many cucumbers as you can. Add the horseradish sticks between the cucumbers. Top with celery leaves and mustard seeds.
  4. Add the water in a saucepan and bring it to a boil. Add the salt, and stir for 1-2 minutes.
  5. Fill the jars with salty water. Secure them with lids and let the cucumbers rest in a cold place for 2-3 weeks.

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