A simple homemade cucumber salad with crunchy bell peppers, onion and carrots in a sweet and tangy vinegar brine. It is perfect for preserving summer vegetables and enjoying them later with dinner.
This is one of those recipes I love making when there are plenty of fresh cucumbers around. Once the jars are ready, you have a delicious homemade side dish waiting for you whenever you need it.
Ingredients
Vegetables
- 3 kg seeded and cleaned cucumbers
- 750 g red bell peppers
- 750 g onions
- 450 g carrots
- 4½ tablespoons salt
Pickling Brine
- 1.725 l water
- 150 ml 25% Essig-Essenz
- 120 g sugar
- 3 bay leaves
- ¾ teaspoon black pepper
- ¾ teaspoon mustard seeds
- ¾ teaspoon coriander seeds
How to Make It
1. Prepare the Cucumbers
Wash the cucumbers, cut them lengthwise and remove the soft seeds.
Weigh 3 kg of cucumbers after removing the seeds.
Cut the cucumbers into slices about 5 mm thick.
2. Prepare the Other Vegetables
Clean the red bell peppers and cut them into thin strips.
Peel the onions and cut them into thin slices.
Peel the carrots and grate them using the coarse side of a grater.
3. Salt the Vegetables
Place all the prepared vegetables in a large bowl.
Add 4½ tablespoons of salt and mix everything thoroughly.
Leave the vegetables for about 2 hours.
4. Prepare the Brine
Pour 1.725 l of water into a large pot.
Add the sugar, bay leaves, black pepper, mustard seeds and coriander seeds.
Bring everything to a boil.
Add 150 ml of 25% Essig-Essenz and stir well.
Leave the brine to cool completely if you want to fill the jars with cold brine.
5. Fill the Jars
After 2 hours, gently drain the vegetables to remove excess liquid.
Place the cold vegetables into clean, sterilized jars.
Do not pack the vegetables too tightly.
Pour the prepared brine over the vegetables, leaving approximately 1 cm of headspace at the top of each jar.
Wipe the rims of the jars clean and close them tightly.
Pasteurizing the Jars in a Pot
Because the brine is cold, start with cold water in the pot.
- Place a kitchen towel on the bottom of a large pot and arrange the jars inside.
- Pour cold water into the pot.
- The water should reach no higher than the height of the jars.
- Turn on the heat and slowly bring the water to a boil.
- Once the water starts boiling, count 20 minutes.
- After 20 minutes, carefully remove the jars from the pot.
Leave the jars to cool completely.
Once they are cool, check that the lids have sealed properly.
Store the jars in a cool, dark place.
If you are making a second batch, start again with cold water in the pot. Do not place cold jars directly into boiling water.
Using 5% Vinegar Instead of Essig-Essenz
If you are using regular 5% vinegar instead of 25% Essig-Essenz, you need to use a larger amount because it is much less concentrated.
For this recipe, use:
- 750 ml 5% vinegar
- 1.125 l water
- 120 g sugar
- the same spices
This keeps the vinegar-to-water ratio equivalent to the original brine.
How to Serve
This cucumber salad is a great side dish for:
- grilled sausages
- roasted meats
- chicken
- burgers
- barbecue dishes
- simple family dinners
The crunchy vegetables and sweet-and-tangy brine make it a lovely addition to all kinds of meals.
My Tips
Make sure you weigh the cucumbers after removing the soft seeds so you have 3 kg of prepared cucumbers.
Do not pack the vegetables too tightly into the jars. They should have enough room for the brine to move between them.
Leave approximately 1 cm of headspace at the top of each jar.
Always wipe the jar rims before closing them so the lids can seal properly.
When pasteurizing cold jars, always start with cold water and allow the temperature to rise gradually.
After cooling, check that all the lids have sealed properly before storing the jars.
Frequently Asked Questions
Can I use cucumbers with the seeds?
For this recipe, it is best to remove the soft seeds first. The 3 kg measurement refers to the cucumbers after removing the seeds.
Can I use regular 5% vinegar?
Yes. Use 750 ml of 5% vinegar and 1.125 l of water instead of 150 ml of 25% Essig-Essenz and 1.725 l of water.
Can I use pickling cucumbers?
Yes. Small, firm cucumbers work very well, but larger cucumbers can also be used after removing the soft centers.
Do I have to cool the brine completely?
If you are filling the jars with cold vegetables and want to use cold brine, yes. Let the prepared brine cool completely before filling the jars.
Why do I use cold water for pasteurization?
Because the jars and their contents are cold. Starting with cold water allows everything to heat up gradually and helps prevent the glass from cracking due to a sudden temperature change.
How long should I pasteurize the jars?
Once the water reaches a boil, pasteurize the jars for 20 minutes.
How should I store the jars?
Store properly sealed jars in a cool, dark place.
What can I serve this cucumber salad with?
It is especially good with grilled sausages, roasted meats, chicken, burgers and barbecue dishes.
A Little Taste of Summer for Winter
I love recipes like this because they let you keep a little bit of summer in the pantry.
The cucumbers stay crunchy, the peppers and onions add plenty of flavour, and the sweet-and-tangy brine brings everything together.
A jar of homemade cucumber salad can turn a simple dinner into something a little more special.
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