Quick-pickled cucumbers with dill

An European preserve dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 1 h 30 min

Organic sourcing

Cucumbers are on the EWG Dirty Dozen list — worth sourcing them organic. Fresh dill is also high-residue, so organic is advised.

Ingredients

• 4 small cucumbers
• 1 cup water
• 1 cup white vinegar
• 1 tbsp sea salt
• 2 tbsp sugar
• 3 cloves garlic
• 1 bunch fresh dill
• 1 tsp black peppercorns

Method

1. Slice the cucumbers into thin rounds and place them in a clean glass jar.
2. In a saucepan, combine the water, white vinegar, sea salt, and sugar.
3. Bring the mixture to a boil to dissolve the salt and sugar, then let it cool slightly.
4. Peel and crush the garlic cloves and add them to the jar with the cucumbers.
5. Add fresh dill and black peppercorns to the jar.
6. Pour the slightly cooled vinegar mixture over the cucumbers, ensuring they are fully submerged.
7. Seal the jar and let it sit at room temperature for about 1 hour, then refrigerate.

Notes

• Use English cucumbers for fewer seeds.
• Consume within a week for best flavor and crunch.
• Can be served with salads or as a snack.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic European recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.