Pickled cucumbers


for 10 jars – 0.5 liter each jar

  • 3.3 kg of cucumbers (cornichon)
  • 15 g of parsley
  • 50 g of dill
  • 30 g of celery
  • 30 g of horseradish leaves
  • 3 g of mint leaves
  • 15 g of garlic
  • 3.5 g of bitter chilli
  • 1 tsp allspice
  • 7 bay leaves
  • 2 l (liter) of water (for marinade)
  • 100-120 g of salt
  • 25 g of vinegar (80%)/ 400 g of vinegar (5%)


Wash cucumbers thoroughly and soak them in cold water for 6-8 hours. Over a period you should change water two or three times.

Wash parsley and dill properly and cut finely. Stir in chopped celery, horseradish leaves, mint leaves, squeezed garlic, chilli, allspice and bay leaves. Mix the ingredients well.  Place 1/3 part of all spices at the bottom of a jar. Then arrange the cucumbers vertically. Fill half of the jar. Then put the second part of the spices and the cucumbers. Place the third part of the spices at the top. Repeat this procedure until you use all the cucumbers.

Pour water in a pan, add salt (50-60 g per liter). Preheat the water and filter it through 3-4 layers of cheesecloth. Add vinegar. Boil marinade for 2 minutes. Pour hot marinade (80°С) in the jars. Put the plastic lids above.

Place the jars in a pan with preheated water. For pasteurization the temperature of water should be 60-70°С . The time of pasteurization of a half -liter jar is 10 minutes , a one-liter jar – 15 minutes, a three-liter jar – 25 minutes. The water temperature in the pan should be no more than 90°С. Otherwise cucumbers will become soft.

At the end of pasteurization cork up the jars, overturn them and let cool.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for preserved cucumbers? If so, please let us know in the comments below or write us an e-mail.