Turkish Pickled Cucumber Recipe
Crisp Turkish-style cucumber pickles made with small cucumbers, garlic and grape vinegar. This practical refrigerator method delivers bright, tangy flavor without canning.
Ingredients
- 1 kg / 2.2 lb small pickling cucumbers or gherkins
- 500 ml / 2 cups grape vinegar 5% acidity
- 500 ml / 2 cups drinking water
- 30 g / 2 tablespoons coarse rock salt or pickling salt
- 8 garlic cloves peeled
- 1 teaspoon citric acid optional
- 1 teaspoon black peppercorns optional
- 2 dill sprigs or a few vine leaves optional
Instructions
- Wash the cucumbers thoroughly and remove any blossom ends. Soak in ice-cold water for 30 minutes for extra crispness, then drain.
- Wash the jar and lid in hot soapy water, rinse thoroughly and allow to air-dry.
- Place half of the garlic in the bottom of the jar. Pack in the cucumbers tightly but without crushing them. Add the remaining garlic, dill, peppercorns or vine leaves, if using.
- Combine water, vinegar, salt and optional citric acid in a saucepan. Warm gently, stirring until the salt dissolves. Allow the brine to cool until warm.
- Pour the brine over the cucumbers until fully submerged. Secure the lid and gently turn the jar once or twice.
- Label the jar with the date and refrigerate immediately.
- Taste after 48 hours, or wait 5 to 7 days for fuller flavor. Keep refrigerated and enjoy within 4 weeks.
Notes
- This is a refrigerator pickle recipe, not a pantry-stable canned pickle.
- Use firm, small cucumbers for the best crunch.
- Keep all cucumbers submerged in brine.
- Use clean utensils every time you serve from the jar.
- Do not reduce the vinegar quantity.