🥒 Homemade Pickled Cucumber

This easy homemade pickled cucumber is crisp, tangy, slightly sweet, and flavored with onion, dill, and mustard seeds. It is a versatile addition to many dishes and can be served alongside burgers, sandwiches, fried or grilled fish, rösti, potatoes, sausages, or grilled meats. You can also chop it finely and use it to make a quick pickle relish, tartar sauce, or creamy dill sauce.

Equipment

• Cutting board
• 1 glass jar, approximately 0.7–1 liter / 3–4 cups

Ingredients

• 3 small cucumbers, about 12 cm / 5 inches each
• 1 dl / ½ cup 12% white vinegar
• 2 dl / ¾ cup + 1 tbsp water
• 1 dl / ½ cup granulated sugar
• 1½ tsp salt
• 1 tsp yellow mustard seeds
• ½ tsp whole black peppercorns
• 1–2 bay leaves
• ½–1 yellow onion, thinly sliced
• 1½–2 tbsp frozen chopped dill

Instructions

1. Slice the cucumbers: Wash the cucumbers and slice them into thin, even slices, approximately 2–3 mm / ⅛ inch thick.
2. Prepare the cucumbers: Place the sliced cucumbers in a bowl and sprinkle with ½ tsp of the salt. Let them sit for about 20–30 minutes. This draws out some excess moisture and helps the cucumbers retain a better texture.
3. Make the pickling liquid: Combine the vinegar, water, sugar, remaining salt, mustard seeds, peppercorns, and bay leaves in a saucepan. Heat gently until the sugar and salt have dissolved. There is no need to boil the liquid for long.
4. Drain the cucumbers: Drain off any liquid released by the cucumbers. Gently press them, but avoid squeezing them too hard.
5. Fill the jar: Layer the cucumber slices with the sliced onion and frozen dill in a clean 0.7–1 liter / 3–4 cup glass jar.
6. Add the brine: Pour the warm pickling liquid over the cucumbers, making sure they are well covered.
7. Cool and refrigerate: Let the jar cool, then seal and place it in the refrigerator.

When to eat

The cucumber will already have a pickled flavor after 1–2 hours, but it will be even better after overnight refrigeration. The flavor will continue to develop over the next few days.

Keep refrigerated and always use a clean utensil when removing the cucumbers from the jar.