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Quick Pickled Fridge Cucumbers

As the first leaves are starting to fall here in Berlin (I swear they are, it’s devastating…), I’m feeling the need to preserve a bit of summer! We’re spending as much time as we can outside, firing up the grill at every opportunity and I’m pickling up a storm to conserve all this lovely summer produce that’s still around. I had lots of mini cucumbers left over the other day and set out to make these Quick Pickled Fridge Cucumbers that are a firm favorite in my house. Sweet ’n sour, crunchy and delicious, with notes of the garlic, red onion, black peppercorns and red chili flakes that go in the jar with the cucumbers, these are a condiment dream.

We pile ‘em on burgers, sandwiches or grilled salmon, among other things, and I have found my husband standing at the open fridge, angling pickled cucumbers from the jar with a fork and a rather guilty look on his face.

I also love making salad dressings with the leftover pickling juice.

Using the water, vinegar, salt and sugar base, you can pickle cauliflower, carrots, beets, radishes or cabbage, the list is long and varied. Absolutely adjust the seasonings to your taste, making it more or less spicy, adding bay leaves or rosemary, for example.

So go forth and conserve some summer!

xoxo Donata


Makes about 40 oz, can easily be halved

1 large cucumber or 6 mini cucumbers

2 cups (470 ml) water

1/2 cup (120 ml) apple cider vinegar

1/4 cup (60 ml) red wine vinegar

4 tsp salt

3 tbsp sugar

1 tbsp black mustard seeds

2 cloves garlic, thinly sliced

1 small red onion, halved and sliced thinly

1 tbsp red chili flakes

1 tbsp black peppercorns

Needed: Two 32 oz jars


Cut the cucumber into slices with a thickness of about 2 mm. This works best with a mandolin (watch your fingers!).

Divide the sliced cucumbers, garlic, onion, peppercorns and red chili flakes evenly into two 32 oz. jars.

In a pot, warm the water, both vinegars, salt and sugar until the sugar has dissolved.

Set aside to cool.

When cool, divide evenly between the two jars.

Screw the lid on tightly and refrigerate at least overnight, but wait 2 days for the best taste. Store refrigerated, these will keep for about a month in the fridge.

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