I pickle when my cucumbers are ready. It’s a continuous process, sometimes I have a lot of cukes and other times I have barely enough to get one jar’s worth. If you have a large amount of pickling cucumbers you may want to double or triple this recipe. I can only fit four jars into my biggest stockpot and this brine recipe is just right for four jars of pickles. Today I only made three jars and had to save the leftover brine for the next batch. Granted these are not grandma’s vizes uborka, but we can keep it well beyond the middle of winter, besides we like dill pickles all year long.

2 kg pickling cucumbers
8 large fresh dill
8 garlic cloves cut in half
2-1/2 cups white vinegar
6-1/2 cups water
1/2 cup sugar
1/4 cup coarse pickling salt
1 long red pepper cut in for pieces or 4 red chilli peppers

• Wash and sterilize four wide-mouth 1quart jars in a preheated 225F oven for ten minutes.
• Next wash the cucumbers under cold running water. Cut off the blossom ends and place in a large bowl of cold water until packing the jars.
• Wash the dill and peel the garlic cloves. Set them aside.
• Place the vinegar, water, sugar and the salt in a large pot.
• Heat to a rapid boil. Reduce heat to simmer.
• Meanwhile place 1 dill and two garlic cloves in the bottom of the prepared jars.
• Fill the jars with the pickles, leaving plenty of head space.
• Add a slice of red pepper or a small chilli pepper to the jar.
• Place the jars near the simmering brine.
• Ladle the hot brine into the jars, covering all the pickles, but leaving some headspace.
• Wipe the rims, put on the lids and screw on the caps.
• Place the jars in a hot water bath covering the tops.
• Boil for 15 minutes.
• Pour off some of the hot water and remove the jars.
• Let the jars cool and place in a cool dark place for six weeks before using.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!