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Easy Pickled Cucumber

If you like pickled cucumber - you can make your own very easily! There are many recipes out there, using different sorts of herbs and spices. This easy pickled cucumber is a classic version. It originates and is very popular in Middle Europe where they eat it with burgers, meatballs, sandwiches, grilled fish and party nibbles.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 hours
Servings: 20 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg of cucumber
  • 2 tsp salt
  • 300 ml apple cider vinegar
  • 250 ml white wine vinegar
  • 3 Tbsp sugar
  • 2 tsp mustard seeds light
  • 5 cloves of garlic peeled and sliced

Method
 

  1. Wash the cucumbers, slice them into 3-4mm thick rounds. In a large bowl, layer the slices on each other and scatter some salt on each layer. Cover and let it marinate for 10-12 hours in the fridge.
  2. Pour the two vinegars into a saucepan, add the sugar and mustard seeds and the garlic. Gently heat it up. When the sugar has melted, turn off the heat - do not let it boil! - and let it cool .
  3. Rinse the cucumbers under water, then drain. Wipe them dry with paper towel.
  4. Sterilize 5-6 medium jars, let them cool.
  5. Layer the cucumber slices in the jars, then pour over the cooled vinegar. Seal the jars airtight.
  6. Store in a cool, dark place and use within a couple of months. Once opened store in the jar in the fridge.