Homemade Pickles That Keep For A Long Time

Homemade Pickles That Keep For A Long Time

These pickles are good to keep on hand to add to dishes when you need them. There's no water in this recipe, so you can open and close the jar as often as you like. It will keep for more than a year!

Ingredients: Makes one airtight 750 ml jar

Or ordinary cucumbers
◎Wine vinegar
350 ml
2-3 teaspoons
◎Bay leaf
3 to 4 leaves
◎Black peppercorns
◎Red chili pepper


1. Put the ◎ ingredients in a pot and bring to a boil. Let cool.
2. Rub the cucumbers with salt on a cutting board. Wipe off any moisture with a paper towel and put the cucumbers in a jar. Pour the liquid from Step 1 into the jar, seal, and store in the refrigerator. That's it!
3. The cucumbers rise to the surface, so cover with plastic wrap to keep them from being exposed to air. Ready to eat in 2-3 days. The container in the photo is a WECK 750 ml.
4. Use mini-cucumbers 11-15 cm long. Cut ordinary cucumbers in half. Pack them in so there are no gaps.
5. For pickles that you plan to eat soon,make them the same way, using half water and half vinegar. They will keep for more than 2 weeks. Try using cauliflower, carrots or celery, too!

Story Behind this Recipe

I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.