- Around 15 small pickle cucumbers (you can also use regular long cucumber, two or three should be enough)
- 2 cloves of garlic, roughly chopped
- 2,5 dl / 1 cup water
- 1 dl / 1/3 cup white wine vinegar
- 1 pinch flaky salt
- 1 tbsp sugar
- 1/2 tsp whole peppercorns
- 1/2 tsp mustard seeds
- 1/4 tsp dried dill
- Slice up your cucumbers, either by chopping them in four pieces by the long side if they are small pickle cucumbers, or in slices if they are regular long cucumbers
- Put water, vinegar, garlic and sugar in a pot, and heat until boiling
- Put the salt, pepper, mustard seeds and dill in a mason jar, followed by the sliced cucumbers. Make sure you use a mason jar that can take boiling water, like these.
- Pour the pickling liquid over the cucumbers, and let it cool down before refridgerating
- The pickles actually just get better the longer they pickle, so after a day or two, they are perfect!
This recipe gives a savoury taste to the pickles. If you want it less vinegary or more sweet, just add more sugar and reduce the vinegar.
Make sure you have a mason jar that is resistant to boiling water. If you don’t have this, or are uncertain about your jar, just put the cucumbers in the pot instead, and pour it all in the jar when it has cooled down. We use these high-quality mason jars from Fido.
Feel free to experiment with your spices! We aren’t that fond of dill, but many pickle recipes call for fresh dill leaves, so if you like it, put it in there! Also, you can put in for instance star anise for a more liquorish taste, chili, cloves, celery seeds… The possibilities are endless! Let us know in the comments below what you like to put in your pickles!