Home-Pickled Cucumbers

Homemade pickles made with dill, vinegar and salt - a wonderful addition to any meal

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • ±1 weekTotal Time


Dill, 1 bunch
well washed
Hot green pepper, 2 medium units
not mandatory but adds a lot
Garlic, 8 cloves
Cucumber, 36 small units
with the peel, hard and not soft
5% vinegar, 3 tablespoons
Water, 8-10 cups
depending on the size of the jar
Salt, 8-10 flat tablespoons
for each cup of water - 1 tablespoon of salt
Bay leaves, 4 units
Black allspice, 5 units
Celery leaves, 8-10 leaves


1. Thoroughly wash the dill, green cucumbers (it is important that the cucumbers are hard and not soft) and the hot peppers.
2. Cut each clove of garlic in half or in quarters, cut the green peppers into circles and cut the dill in half.
3. At the bottom of the pickles jar put half the dill amount, arrange the green cucumbers (I put them standing), add the hot peppers, garlic, vinegar, salt, water (the amount of water depends on the size of the jar) and above all the second part of the dill. I did not add the bay leaves, allspice and celery leaves - for your choice.
4. Set aside in a cool and shady place in the kitchen for about 4-5 days (do not leave the jar in the sun, and do not open the jar but only to mix (do not touch with your hands). By the way, you can turn the jar over once every two days while closed).
5. Once ready - transfer the pickles to another bowl and keep in the refrigerator.
6. Enjoy (:

Total time: ±1 week

Equipment: jar for pickles.

The nutritional value does not include the bay leaves, allspice and celery leaves. Coarse salt can be used (preferably semi-regular and semi-coarse).

Nutritional Values Serving/Unit 100 Grams
Calories 426 cal 10 cal
Proteins 20 g 0 g
Carbohydrates 97 g 2 g
Fat 3 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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