Pickled cucumbers are one of the most recognizable and beloved delicacies in Polish cuisine. They have graced our tables for generations—not only as a side dish for dinner or sandwiches, but also as a healthy snack on their own. Their distinctive flavor, crunchy texture, and richness in natural probiotics make them appreciated by both gourmets and health-conscious individuals.
While it's easy to find ready-made pickled cucumbers in stores, nothing compares to making them yourself at home. It's not only the satisfaction and control over the quality of ingredients, but also a return to tradition, which for years has been a natural way to preserve food without the use of chemicals or artificial additives.
In this article, we will explain what the pickling process actually is , why it is worth using homemade pickles , and how to prepare perfect, crispy pickled cucumbers step by step in your own kitchen.
Pickling – a natural method of preservation
Pickling is one of the oldest and most natural methods of food preservation, which not only preserves the flavor and nutritional value of vegetables, but also enriches them with valuable health-promoting ingredients.
This process is based on lactic acid fermentation , which occurs thanks to the activity of naturally occurring lactic acid bacteria. These bacteria are responsible for the characteristic sour taste of pickles and their positive impact on our health.
How does lactic acid fermentation work?
During pickling, lactic acid bacteria convert the natural sugars in cucumbers into lactic acid . This acid creates an acidic environment that inhibits the growth of unwanted microorganisms and molds, while also keeping the cucumbers in excellent condition for months.
Thanks to this process, the pickles are not only tasty, but also durable – without the need for preservatives or pasteurization.
A Brief History of Pickling
Although today pickled cucumbers are primarily associated with Polish cuisine, the tradition of fermenting vegetables dates back thousands of years and is known worldwide. In ancient China, the Middle East, Eastern Europe, and the Caucasus, various vegetables and fruits were pickled to ensure access to nutritious food during the winter.
In Poland, pickled cucumbers have become an integral part of traditional cuisine, and recipes and methods of preparing them have been passed down from generation to generation.
Why is it worth pickling cucumbers?
Pickling is not only a way to extend the shelf life of vegetables. It also:
- A natural method of preservation without artificial additives.
- Enriching your diet with probiotics to support gut health.
- Increasing the absorption of certain nutrients.
- A unique taste and aroma that cannot be imitated.
In the following sections, you'll learn why pickled cucumbers are not only a delicious addition to dishes but also a true treasure trove of health benefits. Finally, a tried-and-true recipe for delicious homemade pickled cucumbers awaits you!
Health benefits of pickled cucumbers
Pickled cucumbers are not only a popular delicacy with a distinctive flavor, but also an extremely valuable element of a healthy diet. Regular consumption can bring many benefits to the body, especially to the digestive and immune systems. Furthermore, pickled cucumbers are low in calories yet rich in vitamins, minerals, and beneficial bacteria.
Learn about the most important health properties of this traditional delicacy.
1. Natural source of probiotics
The lactic acid fermentation process makes pickled cucumbers a natural source of probiotics – "good bacteria" that support proper intestinal function.
Probiotics help maintain a balanced intestinal microflora, which is crucial for overall health. Research confirms that a well-functioning intestinal microbiota influences, among other things:
- Better digestion and absorption of nutrients.
- Strengthening immunity.
- Reducing the risk of inflammatory and autoimmune diseases.
- Improved mental well-being (the so-called gut-brain axis).
2. Strengthening immunity
Regular consumption of pickled cucumbers can support the body's natural immunity. Thanks to their vitamin content (including vitamin C) and probiotics, pickles help strengthen the body's protective barrier , especially during periods of increased infection, such as autumn and winter.
3. A low-calorie yet filling snack
Pickled cucumbers are an ideal option for those watching their weight. They're low in calories, contain minimal fat, and, thanks to their fiber and water content, effectively satisfy the appetite. They're a great way to enjoy a healthy, light snack between meals.
4. Rich in vitamins and minerals
Although the pickling process causes a certain reduction in the content of some vitamins compared to fresh cucumbers, pickles still provide valuable ingredients, such as:
- Vitamin C – supports immunity, has antioxidant properties.
- B vitamins – have a beneficial effect on the nervous system.
- Potassium – supports normal blood pressure and heart function.
- Lactic acid – supports digestion and body cleansing.
Interestingly, thanks to fermentation, some ingredients become more easily absorbed by the body than in fresh vegetables.
5. Support for the digestive system
Pickled cucumbers, thanks to their lactic acid and fiber content, support digestive function . They facilitate digestion, can prevent flatulence and constipation, and help rebuild microflora after antibiotic therapy or intestinal problems.
6. Pickles and the prevention of lifestyle diseases
More and more studies indicate the positive impact of fermented products on reducing the risk of lifestyle diseases such as obesity, type 2 diabetes and cardiovascular disease.
While pickled cucumbers are obviously not a cure-all, eating them regularly as part of a healthy, balanced diet can be one of the simplest ways to take care of your health.
Which cucumbers are best for pickling?
The secret to successful, crispy, and flavorful pickled cucumbers begins with the right choice of raw material. Even the best recipe and meticulous method won't guarantee success if you use low-quality cucumbers or the wrong varieties. That's why it's crucial to pay attention to a few key issues at the purchasing or harvesting stage.
1. Field varieties – the best choice for pickling
Field-grown cucumbers, those grown naturally in open fields, are ideal for pickling . Unlike greenhouse cucumbers, which are more delicate and often too soft, field-grown cucumbers have a tougher skin and a compact flesh structure, ensuring they remain firm and crunchy after pickling.
The most frequently recommended varieties of field cucumbers for pickling include:
- Śremski Cucumber
- Cucumber Julian
- Isis Cucumber
- Cucumber Octopus
- Polan Cucumber
Of course, you don't necessarily need to know the specific variety - just make sure the cucumbers are from the field, fresh and healthy.
2. What should you pay attention to when choosing cucumbers?
When choosing cucumbers for pickling, it is worth following a few simple rules:
- Size – Medium or small cucumbers, 8 to 12 cm long, are best. Cucumbers that are too large can be too soft inside and don't always pickle well.
- Shape – cucumbers should be straight, slim and even, making them easier to arrange in jars or dishes.
- Color – the skin should be intensely green, without yellow spots or discoloration.
- Firmness – Cucumbers should be firm and springy. Soft or wrinkled cucumbers may be old and will become mushy after pickling.
- Leather condition – no cracks, damage, mold spots or signs of rot.
3. Why is it worth choosing organic cucumbers?
If you care not only about the taste but also the quality and health benefits of pickled cucumbers, it's worth choosing organically grown cucumbers. Organic vegetables are grown without the use of artificial fertilizers or chemical pesticides, which is especially important in pickling, where the entire process relies on natural fermentation. Chemical residues can negatively impact the fermentation process and the quality of the finished pickles.
When choosing organic cucumbers:
- You support sustainable agriculture and care for the environment.
- You can be sure that your pickles are chemical-free.
- You gain a healthier, more natural product.
In our store, you'll find organic field cucumbers, as well as essential pickling ingredients like rock salt and other organic spices – everything you need to create your own healthy homemade pickles.
Necessary ingredients and accessories
Pickling cucumbers is a simple process, but it requires care and the right ingredients. Their quality largely determines the final flavor and shelf life of the finished pickles. Importantly, you don't need expensive or complicated equipment to pickle cucumbers—proven, natural ingredients and a few useful kitchen accessories are all you need.
1. List of basic ingredients
To prepare classic homemade pickled cucumbers, you need:
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Fresh field cucumbers – preferably medium-sized, firm and healthy.
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Water – preferably boiled, cool or spring; avoid chlorinated tap water.
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Non-iodized rock salt – a key ingredient in the brine; iodized salt may disrupt the fermentation process.
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Garlic – adds flavor and has antibacterial properties.
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Dill with umbels – a mandatory addition that affects the taste and aroma of pickled cucumbers.
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Horseradish (root and leaves, optional) – provides crunch and prevents cucumbers from becoming soggy.
- Grape, oak or cherry leaves (optional) – a natural source of tannins that additionally help maintain crispness.
Kłodawska non-iodized fine pink rock salt 1.1 kg - Gourmet
If you want, you can add other spices as desired, e.g.:
- Bay leaves
- Mustard seeds
- Black peppercorns
- Coriander seeds
These additions will enhance the flavor, but are not necessary.
2. Accessories and containers for pickling
To prepare pickled cucumbers conveniently and safely, you will need:
- Glass jars – preferably 1 liter or larger, well sterilized.
- Stoneware barrels or pots – ideal for pickling larger quantities of cucumbers in the traditional way.
- Lids or pressure plates – especially when pickling in stoneware.
- A steamer or large pot – for thoroughly cleaning the jars.
- Spoon or tongs – for hygienically arranging ingredients in jars.
Remember: clean utensils and hands are essential for successful pickling. Not washing jars or pickles thoroughly can lead to mold growth or spoilage.
3. The importance of water and salt quality
Water and salt are two ingredients that have a huge impact on the proper course of fermentation:
- Water – It's best to use boiled and cooled water or spring water. Chlorinated tap water can disrupt the growth of lactic acid bacteria, which will negatively impact the fermentation process.
- Salt – Be sure to choose non-iodized rock salt , which does not contain anti-caking agents, iodine, or other chemical additives. Iodized salt or salt with additives may cause cucumbers to not pickle properly or to begin to spoil.
Natural non-iodized rock salt 1.1 kg - Kłodawa
Recipe for homemade pickled cucumbers – step by step
Nothing tastes better than homemade pickled cucumbers prepared according to a traditional recipe. It's a simple way to make a healthy, tasty snack that's perfect year-round.
Below you will find a proven recipe for classic pickled cucumbers in jars, perfect for both beginners and more experienced home-made preserve lovers.
Ingredients for 4 liter jars of pickled cucumbers:
- approx. 2 kg of fresh, firm field cucumbers (preferably medium-sized)
- 4-5 large umbels of dill with stems
- 4-5 cloves of garlic (1-2 cloves per jar)
- approx. 10-12 cm horseradish root (cut into pieces)
- a few horseradish leaves (optional)
- 4 cherry, oak or grape leaves (optional, for crunch)
- 2 liters of boiled, cooled water
- 2 tablespoons of non-iodized rock salt (approx. 1 tablespoon per liter of water)
Additionally (optional):
- a few grains of black pepper
- a teaspoon of mustard seeds
- bay leaf for each jar
Black mustard 70 g - Dary Natury
1. Preparing cucumbers and toppings
- Wash the cucumbers thoroughly, preferably with a brush, to remove dirt and sand.
- If the cucumbers are very fresh and firm, you don't need to soak them. If they're a bit wilted, soak them in cold water for about 1-2 hours to regain their crispness.
- Peel the garlic and horseradish root, cut the horseradish into smaller pieces.
- Rinse dill umbels, cherry, oak or grape leaves under running water.
2. Preparing the brine
- Boil water and add salt (1 tablespoon of rock salt for every liter of water).
- Mix thoroughly to dissolve the salt.
- Set the water aside to cool completely – the brine should be cold or lukewarm, but not hot, so as not to "burn" the cucumbers and kill the beneficial bacteria.
3. Arranging ingredients in jars
- At the bottom of each jar, place a piece of horseradish root, 1-2 cloves of garlic, a head of dill and optional leaves (horseradish, oak, cherry or grape).
- Then, pack the cucumbers tightly together vertically or horizontally – it is important not to leave too many empty spaces.
- You can add another piece of horseradish, dill and additional spices (pepper, mustard, bay leaf) on top.
Organic bay leaf 10 g - Dary Natury
4. Filling and closing the jars
- Pour the prepared, cooled brine over the cucumbers, ensuring that it completely covers the cucumbers.
- Close the jars, but not too tightly - during fermentation, gases are produced and they need to be able to escape (alternatively, you can slightly open the lids or use classic rubber seals in "wek" jars).
5. Fermentation and storage
- Place the jars at room temperature, in a shaded place, for 3-5 days. After just a few days, the first signs of fermentation will begin: bubbles will appear and a characteristic aroma will be released.
- After about a week, the cucumbers will be so-called lightly salted – slightly pickled and delicate.
- After 2-3 weeks they will be fully pickled and ready for longer storage.
- It is best to store ready-made pickled cucumbers in a cool, shaded place, e.g. in a basement or refrigerator.
Tips and practical advice:
- If you want your cucumbers to be extra crunchy, don't skip horseradish, grape, cherry or oak leaves - they are a natural source of tannins that prevent the cucumbers from becoming soggy.
- A fermentation environment that's too warm can speed up the process, but it can also cause the cucumbers to become too soft. The best temperature is around 20-22°C.
- If a white coating (called lactic acid bacteria skin) appears on the surface during pickling, this is a natural phenomenon and does not indicate spoilage. However, the appearance of gray or black mold indicates that the batch of cucumbers was not successful.
How to store pickled cucumbers and when are they ready to eat?
Pickling cucumbers is a process that doesn't end when the jars are sealed. Proper storage and patience are what ensure the cucumbers develop a deep flavor, become aromatic, and retain their crunch for many months.
1. When are cucumbers ready to eat?
Lightly salted cucumbers – after just 2-3 days of pickling at room temperature, you can taste your cucumbers. They will still be slightly firm, slightly pickled, and have a delicate, fresh flavor. This is a perfect snack for those who enjoy crunchy and slightly salty cucumbers.
Medium-pickled cucumbers – after about a week of pickling, the flavor becomes more intense and the cucumbers acquire a characteristic sour aftertaste.
Fully pickled cucumbers – after 2-3 weeks, the cucumbers develop their full flavor, become slightly sour, and have an intense aroma of dill, garlic, and spices. In this form, they are suitable for long-term storage.
Of course, the pickling time also depends on the ambient temperature - the warmer it is, the faster the process.
2. How to properly store pickled cucumbers?
To keep cucumbers fresh and crispy for a long time, it is worth following a few rules:
Once the pickling process is complete (approx. 2-3 weeks), move the jars to a cool, dark place. Ideally, you'll need:
- basement
- cool pantry
- refrigerator
If the cucumbers were pickled in larger containers (e.g. a barrel or a stoneware pot), they should also be moved to a cooler place after pickling or placed in smaller jars and covered with the brine.
Pickled cucumbers can be stored for several months, and sometimes even longer, provided that the pickling process was carried out correctly and no signs of spoilage appeared.
3. How to tell if cucumbers are good to eat?
Ready pickled cucumbers should:
✅ Have a pleasant, slightly sour scent with a hint of dill and garlic.
✅ Maintain firmness and crunchiness – the cucumber should not be soft or mushy.
✅ Have a uniform, slightly yellow-green color.
✅ Be immersed in a clear, slightly cloudy brine (the cloudiness of the brine is a natural effect of fermentation).
If you notice the following on the cucumbers or on the surface of the pickle:
❌ Gray or black mold.
❌ Intensely unpleasant, rotten smell.
❌ Significant softening of cucumbers, which fall apart in your hands.
— this means that the batches of cucumbers have failed and are not suitable for consumption.
4. Can pickled cucumbers be pasteurized?
In some recipes, cucumbers are additionally pasteurized after pickling, which extends their shelf life but changes their flavor and texture—they lose some of their crunch and fresh aroma. Therefore, traditionally, pickled cucumbers are not pasteurized.
However, if you want them to last a very long time, you can opt for mild pasteurization, e.g. for 5-7 minutes at a temperature of around 80°C.
Frequently Asked Questions - FAQ about pickling cucumbers
1. How much salt per liter of water?
The standard method for pickling cucumbers is 1 tablespoon (approx. 15-20 g) of non-iodized rock salt per liter of water . This ratio has been proven in traditional pickling.
2. What water should I use for pickling?
Boiled and cooled water or spring water works best. Chlorinated tap water should be avoided as it can disrupt fermentation.
3. What spices are necessary?
The basic ones are:
- dill with umbels
- garlic
- horseradish root
Additional, optional spices include: horseradish leaves, cherry, oak or grape leaves (for crunchiness), mustard seeds, peppercorns, bay leaves.
4. How long does it take to pickle cucumbers?
- Lightly salted cucumbers – 2-3 days
- Medium pickled cucumbers – approx. 7 days
- Fully pickled cucumbers – after 2-3 weeks
The process may be longer or shorter depending on the ambient temperature.
5. How to store pickled cucumbers?
Preferably in a cool, shaded place—a basement, pantry, or refrigerator. Once fully pickled, cucumbers can be stored in jars for several months.
6. How to make cucumbers crispy?
Add horseradish, cherry, oak, or grape leaves, and horseradish root pieces. It's also important to use fresh, firm cucumbers and not pour hot water over them.
7. Can I use iodized salt?
Not recommended. Iodized salt can inhibit the fermentation process and cause cucumbers to spoil.
8. Can you pickle cucumbers in plastic containers?
Theoretically, yes, but it's best to avoid plastic. Glass jars, stoneware pots, or wooden barrels are best, as they don't affect the flavor or quality of the pickled food.
9. Does the brine have to be cold?
Yes. The water should be boiled but completely cooled before pouring it over the cucumbers.
10. What does the white coating in the jar mean?
The white coating on the surface is a natural "scum" from lactic acid bacteria and is harmless. Gray, green, or black mold indicates that the cucumbers have spoiled.
11. Can cucumbers be pickled together with other vegetables?
Yes! You can add carrots, peppers, onions, or garlic to the cucumbers—they will enhance the flavor of the pickle.
Summary – why is it worth pickling cucumbers yourself?
Pickling cucumbers is one of the oldest and simplest methods of preserving vegetables, gaining immense popularity not only for their unique flavor but also for their valuable health benefits. By making pickled cucumbers at home, you have complete control over the quality of the ingredients and can enjoy a natural, wholesome product without artificial additives.
Homemade pickles are not only a delicious snack, but also a great addition to many dishes, enriching your diet with valuable probiotics, vitamins, and minerals. The pickling process is simple—all you need are a few basic ingredients, the right utensils, and a little patience.
We encourage you to experiment with different spices and pickling methods to discover your favorite flavor. Remember, homemade pickled cucumbers are an investment in your health and taste that you'll appreciate year-round. Enjoy your pickling and stay healthy every day!
