Diced Cucumbers for Winter Salads
A simple, quick, and tasty snack for any occasion. Diced cucumbers for winter are a great base for many salads. Crunchy pickled cucumbers enhance Olivier salad, vegetable mixes, or pair well with meat and fish.
Updated : 12 June, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Cucumber
700 milliliters
Water
30 grams
Sugar
5
Garlic
2
Horseradish root
2
Laurel leaf
1 teaspoon
Vinegar essence
1 teaspoon
Ground black pepper
1 tablespoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The listed amount was enough for two 640 ml jars and one 350 ml jar. Sterilize jars and lids in advance using your preferred method.
Step 2
Wash cucumbers thoroughly. Cut off the ends and dice them. Choose small, fresh, firm cucumbers with thin skin and tiny seeds.
Step 3
Divide cleaned horseradish leaves, dill umbrellas, whole garlic cloves, bay leaves, and black peppercorns among the jars.
Step 4
Fill the jars tightly with the diced cucumbers, all the way to the top.
Step 5
Pour boiling water into the jars slowly, directly into the center, to prevent the glass from cracking. Cover with lids and let sit for 10 minutes. Use neutral-tasting filtered or bottled water. Tap water might leave an unpleasant aftertaste.
Step 6
Drain the water back into a pot using a special perforated lid. You should get around 665 ml of liquid, depending on how tightly the jars were packed. Add sugar and salt to the drained liquid. Bring the brine to a boil, then add vinegar essence and turn off the heat. Adjust salt or sugar if needed.
Step 7
Pour the boiling brine back over the cucumbers and seal the jars with twist-off or tin lids using a canning key. Turn the jars upside down and let them cool at room temperature.
Step 8
Once cooled, turn the jars upright and store them in a dark, cool place. Once opened, keep jars in the refrigerator. Enjoy!