A recipe for pickled cucumber — so good!

pickled cucumbers by Babyccino KidsMy family has been making these pickled cucumber for as long as I remember. I used to LOVE them as a child, and now my kids (and all of our friends) eat them with relish too. They’re great as a side dish for dinner, but also wonderful to serve at cocktail hour. Plus, a homemade jar of pickles makes a nice present too!

pickled cucumberHere’s the recipe:

  • 3 kilo cucumbers
  • 0.75 l white wine, cider or herb vinegar
  • 0.25 l water
  • 1 kilo sugar
  • 2 sticks cinnamon (about 5 cm each), broken in pieces
  • 6 cloves
  • 1 or 2 cm fresh ginger, peeled and sliced thinly
  • grated zest of a lemon
  • 1 t.sp. white peppercorns
  • 2 t.sp. mustard seeds

Have sterilised jars and lids ready — depending on the size of the jars, I would say you need about 10 of them. (I like to use slightly bigger jars.) Peel and halve the cucumbers lengthwise and scoop out the seeds using a spoon. Cut in chunks of about 2 to 3 cm (1 inch). Pack the raw cucumber tightly into jars (you can really press them in!). Bring the rest of the ingredients to a boil an cook for about 3 minutes. Poor the hot liquid over the cucumbers using a funnel — fill jars to about 1 cm (1/2 inch) of the top. Screw lids on tightly.

pickled cucumbers

Now can your jars your preferred way. You can can by placing them in boiling water for 5 minutes, but I use the oven for canning: I put the jars on a roasting tin and place them in an oven of 150ºC. When the liquid in the jars is boiling (keep an eye on them!), I turn the oven off and let the jars cool down in the oven. There’s a lot of controversy on (oven) canning, but this is what I’ve been doing for ages and I’ve never had a problem with it. I use regular jars, but you can use special canning jars too. After canning, make sure the lids are closed well / popped down. If in doubt — eat those pickles first! You can keep the pickles at least for a year, but once opened you have to keep them in the fridge.

I hope you enjoy this recipe as much as we do — please let me know if you end up making them and if you find them delicious too!

xxx Esther



Comments (6)

June 30, 2014

I’m off to get cucumbers!! We love pickles and this recipe definitly sounds worth give it a try!! Thanks for sharing – especially the oven method! xx

Courtney in London
June 30, 2014

I wish I had the ‘canning gene’ you inherited from your mama. You’re so good! I love that this is a family recipe. Maybe my mom and I will do it together when I’m home this summer! xx

Emilie in Paris
June 30, 2014

Love this! sounds like a holiday project if I have ever heard of one! xxx

July 20, 2014

Ofcourse I had to try this recipe too! And although Wout thinks mine were not as good as his mums, we love them! The oven canning also went fine. Thanks! XXX

Esther in Amsterdam
July 21, 2014

Of course!!!! Glad it worked out! (And glad they are nearly as good as my aunt’s!) xxx

December 27, 2015

Hi. It looks great.
How long does it have to take before eating for the first time? Don’t you have to wait a few days ’till its ready?

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