German Cuisine
Quick Pickled Cucumbers with Dill
These express pickled cucumbers serve as a refreshing, crisp, and tangy accent essential to balancing rich German meat dishes. Thinly sliced fresh cucumbers absorb the apple cider vinegar, sugar, and salt marinade almost instantly, maintaining their firm crunch. Plenty of fresh dill fills the snack with a vibrant herbal aroma.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Fat
- 0 g
- Carbs
- 10 g
- Fiber
- 1 g
Step by step
Method
- 01
Wash the cucumbers thoroughly and wipe dry
Wash the cucumbers thoroughly and wipe dry. Slice them into very thin, translucent rounds using a sharp knife or a mandoline.
- 02
Rinse the fresh dill, shake off any excess water vigorously,…
Rinse the fresh dill, shake off any excess water vigorously, and mince the leaves finely, discarding the thick woody stems.
- 03
In a large bowl, combine the apple cider vinegar, sugar, salt…
In a large bowl, combine the apple cider vinegar, sugar, salt, and mustard seeds. Whisk with a fork for 1 minute until the crystals completely dissolve.
- 04
Add the cucumber slices and minced dill to the bowl with the…
Add the cucumber slices and minced dill to the bowl with the marinade. Toss thoroughly to ensure every single slice is coated.
- 05
Let the cucumbers marinate at room temperature for 15 minutes
Let the cucumbers marinate at room temperature for 15 minutes. They will soften slightly, release juices, and absorb the tangy brine. Chill before serving.
Dishday
Useful advice
Cooking tip
Slice the cucumbers as thinly as possible using a mandoline slicer. Shaved slices pickle much faster and develop a incredibly delicate texture.
How to serve
Serve these cucumbers chilled as a refreshing side next to a hot schnitzel or arranged directly on top of open-faced meat sandwiches.
How to store
Keep refrigerated in a tightly sealed glass jar for up to 3 days. The cucumbers will release more natural juice over time, softening the acidity.
Note
This fast pickling method is known in Germany as 'Schnellgurken'. Thanks to the paper-thin cut, it is ready to hit the table just 15 minutes after mixing.
