Homemade, sweet & sour gherkins with turmeric

Prep Time
Cook Time
Total Time


cals per serving

Why This one

a few words from me

In six 900 ml jars each you can easily fit two kilograms and those small and slightly larger ground cucumbers. Of course, if you plan to pickle more cucumbers, you can double or triple the amount of all ingredients. The cucumbers should be fresh. The ideal will be those that have not yet fallen off the flowers from the tips. Both ends should be firm and the cucumbers firm and without discoloration or damage. Avoid overgrown cucumbers that are large. These wider cucumbers already have large seeds and will be empty inside and soft after preserving, so we avoid them.



2 kg small ground cucumbers

500 ml 10% spirit vinegar

2 litres  water

250 grams of sugar

2 full tablespoons rock salt

2 medium carrots

1 tsp turmeric

small onion

3 cloves garlic

tiny horseradish root

3 sprigs of dill with umbels

8 bay leaves

12 grains of allspice

1 teaspoon of black peppercorns in grains

6 flat teaspoons of mustard seeds

THE how to make


1. Pour two litres of water into the pot, add 8 bay leaves, 12 grains of allspice and a teaspoon of black peppercorns

2. As soon as the water boils, add rock salt, sugar and turmeric

3. After re-boiling, cook the pickle solution on low flame for 10 minutes, covered.

4. Turn off the flame and set aside

5. After a while, pour in the vinegar and leave set aside with the ready pickle solution which should completely cool down.

6. Prepare six 900 ml jars.

7. The jars should be perfectly clean and preferably scalded with boiling water. So are the caps. Use only undamaged jars and lids.

8. Peel the carrots and cut them into slices.

9. Peel the onion and divide it into six pieces.

10. Peel the garlic cloves and divide each of them in half.

11. Peel the horseradish root and cut it into smaller pieces.

12. Also, divide the dill sprigs into smaller pieces.

13. Put a flat teaspoon of mustard seeds into each jar.

14. Divide the carrots, onions, garlic, horseradish and dill evenly in each jar.

15. Then start arranging the cucumbers. Before that, wash them thoroughly under cold, running water.

16. Arrange the cucumbers vertically, with the lighter side facing up.

17. Try to pack as tightly as possible cucumbers. Leave the smallest cucumbers for the end to lay them flat against the very lid of the jar.

18. Fill all the jars this way.

19. Fill the jars with cucumbers with the cooled pickle solution

20. Pour in enough pickle solution to completely cover the cucumbers.

21. You can leave about 1 cm of free space at the cap.

22. Close each jar tightly right away.

23. In order to be able to put the pickled cucumbers in the cellar, they must be subjected to short pasteurization.


1. At the bottom of a wide pot, place a cotton cloth or a new tetras diaper. Arrange the jars next to each other, but not so that they do not touch each other.

2. Pour the water to a maximum of 3/5 of the height of the jars.

3. Set the burner to medium power and bring the water to a boil.

4. Reduce the power to a low level and pasteurize the jars for about 5-10 minutes, but no longer.

Homemade, sweet & sour gherkins with turmeric

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