Salt dill pickles in a simple way self-pickled

On the markets you can now see the little garden cucumbers. Even when inlaid, they taste even tastier than the ones bought - and they are a nice summer gift, e.g. to the barbecue.


  • 1 kg of cucumbers
  • 3 small onions
  • 3 bay leaves
  • 1 bunch of fresh dill
  • 125 g of sea salt

That is how it goes:

  1. The cucumbers are scrubbed vigorously with a clean brush. Then they are placed in cold water for 12 hours. Then taken out.
  2. Layer them with the peeled onions, bay leaf and dill in one or two large screw jars.
  3. The salt is boiled with 2 1/2 liters of water and poured cooled over the cucumbers. They stay in salt water for two days.
  4. The glasses remain unlocked during this time, but are covered with a cloth (gauze, cloth handkerchief).
  5. After two days, the cucumbers are removed, the liquid is sifted into a saucepan and boiled again. Possibly. Season with a tablespoon of sugar and an tablespoon of vinegar - to taste, if you like it slightly sour, but it does not have to be.
  6. The cucumber or the glasses are rinsed and the cucumbers are re-inserted and filled with the broth and sealed.

These salt dill cucumbers taste best if eaten within a few days, then they are nicely crisp. So there is no permanent canning such. Pickles, but delicious.

Quick Pickles - Everyday Food with Sarah Carey | July 2024