How to make it

  • Boil salted water in a pot with proportions 1.5-2 tablespoons of salt per 1 L (32 oz) of water. Let the water cool down.
  • Meanwhile place your cucumbers in jars or any other container. If cucumbers are big cut them lengthwise into halves. Distribute all the other ingredients (garlic, dill, horseradish, white mustard, pepper) evenly. When water is at room temperature pour over the cucumbers, seal the jars and live for about 2 – 3 days. After that time they should be ready to eat. You can also refrigerate them so they won’t turn sour so quickly.
  • By the way, I cheated slightly and added few raw onion rings, parsley and bay leaves. I don’t think it makes a big difference to the taste but my mom never adds these and her pickles are the best.

Reviews & Comments 3

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  • krystynainsydney 9 years ago
    Yumm. My mum used to do a lot of bottling from her garden & one of our favourites was Ogorki- Dill Cucumbers. Mum used Kirby's Unfortunately I can no longer ask for her recipe. I just read yours & It is very similar to what she did so THANK YOU to you & to your Mum, One thig Mum did in prepping was to cut the ends of the cukes & she would stick a knife into them, so they would not burst
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    " It was excellent "
    momo_55grandma ate it and said...
    You and your momhave an awsome recipe thanks bunches
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    " It was excellent "
    peetabear ate it and said...
    thank you for sharing your Moms recipe...five forks
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