Semi-pickled cucumbers

There is no denying that regular classic dill pickle is amazing but once in while to have a crunchier, lighter version. All the ingredients are basically the same but the trick is that they aren’t pickled all the way.

I started with boiling 6.5 cups (1.5 liters) of water and dissolving 2 tablespoons of salt in it. In the meantime I washed the cucumbers, dried them and cut the ends.


I cut up each garlic clove lengthwise and horseradish in little in longer pieces. In a big jar or a cooking pot place dill (the whole stem, even including the yellow flower thing on the top if you have it), garlic, horseradish pieces and cucumbers. There is another secret ingredient that my parents are always adding a leaf from the cherry tree or blackcurrant bush it is supposed to give it an extra crunch. However, no worries if you don’t have it, I realize it is kind of hard to get especially in the city. I made mine without it and they came out great.

Now just cover everything with cooled salty water you boiled at the beginning. If it’s hot cucumbers will pickle faster. Now just cover them with a plate and something heavy on top to keep them in. They should be good after 3 days, but you can try one after 2 days it may be ready then. The longer you wait the more pickled they become. It is worth waiting for!



If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!



  • (for 1 big jar) 6-7 pickling cucumbers
  • 2 1/2 tablespoons of salt
  • 1 piece of horseradish (about the size of a cucumber)
  • 4 garlic cloves
  • a bunch dill (ideally with flowers still on top)
  • cherry or blackcurrant leaves (optional)


  1. Wash and dry cucumbers, cut ends.
  2. Boil 6 1/2 cups of water and dissolve 2 1/2 tablespoons of salt in it.
  3. Place cucumbers in the jar. Between them squeeze in cut in have garlic cloves, pieces of horseradish and dill.
  4. Fill the jar with cooled salty water. Wait about 48- 72 hours.

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