Great pickles that will last long and are ready in minutes


Summer is in full swing and those of us who have a pool at home probably enjoy swimming for the most of the time, but there are also fruits and veggies that you can enjoy at this time. Let’s take cucumbers for example. A salad made with fresh cucumbers is absolutely wonderful but you can also use pickles to get refreshed. Yes, pickles could be very refreshing and you can enjoy them even in hot weather. You can enjoy them right from the jar or you can add them to other meals. The good news is that it is not difficult to make them.

Few ingredients is all you need

There is a huge number of recipes for pickles. But for the most part, the beauty is in simplicity. In other words, you won’t need many exotic ingredients to make your pickles taste good. Combining many tastes together will never be good. So, here are the ingredients you need:

  • ripe cucumbers of the right size,
  • dill, ideally from your own garden,
  • garlic,
  • horseradish,
  • water,
  • salt.


Photo: Pixabay

Simple and quick

Get clean glasses and put dill at the bottom, add a clove of garlic and a piece of horseradish from your garden. Now, fill the glass with cucumbers, and when full, add the same ingredients on the top. Now pour the brine in. Brine is made by mixing 1 litter of cold water with 40 g of salt. Cucumbers must be fully immersed in the brine – the level should reach about 1 cm below the edge of the glass. If some piece of cucumber surfaces out, the pickles will spoil.


Photo: Pixabay


Place glasses on a tray.When the fermentation process begins the glasses will overflow. The brine will turn cloudy white and the process will take about 3 to 4 weeks depending on the ambient temperature. At the end of the fermentation process the lid should seal the jar perfectly and the white sediment will sink to the bottom. Pickled cucumbers should last you through the winter – when sealed well.

Preview photo: Pixabay

Radek Štěpán

Gardening is my hobby, I have a lot of experience and I am happy to share it.


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