This year, my garden turned into a full-blown cucumber jungle. What started as two cute little plants quickly grew into a green wall bursting with flowers—and new cucumbers every single day. Sometimes I find one, often two, and on peak days, I’m holding three fresh cucumbers at once. I water the plants almost daily, because bitter cucumbers are a no-go for me. The result? An overload of juicy, crunchy cucumbers I simply can’t eat fast enough.

Thankfully, pickling is the perfect way to make sure none of that goodness goes to waste.

Harvest at the Right Time

Fun fact: Regular harvesting actually increases your overall yield. If you leave cucumbers on the plant too long, it shifts its focus to seed production. But if you keep picking them, it keeps putting energy into making new fruits—same goes for zucchini, by the way.

So the key to a long cucumber season? Keep harvesting!

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Why I Love Pickling

Pickling is one of my favorite ways to preserve cucumbers (and other veggies too). The sharpness of vinegar, balanced with sugar and fragrant herbs, makes for an irresistible sweet-and-sour flavor. It lets you enjoy your garden’s bounty long after summer’s over.

And guess what? You can use this pickling brine for more than just cucumbers—think radishes, carrots, even bell peppers. Once you’ve mastered the basic method, you can start experimenting with different veggie combos and spices.

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Ingredients:

I usually go for black peppercorns, juniper berries, and fresh dill from the garden. But you can totally add your own twist—maybe coriander seeds or chili flakes for some heat?

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Sweet and Sour Pickled Cucumbers – Step-by-Step

1. Prepare the Cucumbers:
Slice the cucumbers thinly and evenly. I use a mandoline set to 3 mm for speed, but a sharp knife works just as well.

2. Fill the Jars:
Layer the cucumber slices with sprigs of dill in sterilized jars. Gently press them down to fit in as many slices as possible.

3. Make the Pickling Brine:
In a pot, bring vinegar and water to a boil. Add sugar and salt, stirring until dissolved. Be careful when tasting—it’ll be strong! But don’t worry, the cucumbers will mellow it out as they sit.

4. Add the Spices:
This is where you can get creative. I like to add about ten peppercorns and three juniper berries to each jar. If you’re using dill, it’s easiest to tuck it right into the jar.

5. Pour the Brine:
Pour the hot brine over the cucumbers, making sure every jar gets its fair share of herbs and spices.

6. Seal the Jars:
Tightly seal with screw lids.

Using canning jars? Process them for 15 minutes at 90°C (194°F) to vacuum seal. No fancy equipment needed—a regular pot and a thermometer will do the trick.

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How to Store Pickled Cucumbers

Unopened jars will keep for at least a year in a cool, dark place. From experience, they last even longer—up to three years! Once opened, store them in the fridge and use within a few weeks.

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Serving Ideas – What to Eat With Your Pickles

What I love about pickled cucumbers is how versatile they are. Some favorite ways to serve them:

• On a burger or pulled pork sandwich
• In a potato or tuna salad
• On a cheese and charcuterie board
• As a bright side to stew or roast meats
• Chopped into homemade tartar sauce – perfect with fish sticks!
• Or… straight from the jar. (Guilty!)

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Other Ways to Preserve Cucumbers

Besides pickling, I also like to try other methods:

• Freezing: Peel, remove the soft core, and freeze the chunks. Great for stir-fries or soups later.
• Drying: Yes, really! I slice cucumbers thinly and dry them in a dehydrator. Later, I grind them (not too fine!) and mix with garlic and dill for an instant tzatziki spice mix. Just stir into yogurt, add salt and pepper—done! Perfect with roasted potatoes or grilled meat.

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