Discover how to make traditional German pickles without canning. Homemade pickles are simple to prepare and free from artificial colors, preservatives, or unnecessary additives. For best results, choose cucumbers specifically grown for pickling—often sold at farmers’ markets or easily harvested from a home garden. In Germany, pickles are a common accompaniment to dishes like beef rouladen, potato salad, and various stews. Enjoy preparing this classic recipe!
Ingredients German Pickles No Canning
5 kg gherkins (pickling cucumbers)
3 medium onions
200 g horseradish
3 liters water
3/4 liter vinegar, 10% acidity
300 g sugar
150 g salt
1 bunch dill (and summer savory if available)
2 tbsp black peppercorns and mustard seeds
SHOP FOR THESE PICKLES HERE
Cooking Instructions German Pickles No Canning
1. Wash cucumbers thoroughly and allow them to drain.
2. Slice onions and horseradish into roughly 1/2-inch thick pieces.
3. Place the cucumbers in a pickling stoneware pot or clean jars. Add the sliced onions, horseradish, dill (and summer savory if using), plus the peppercorns and mustard seeds.
4. Bring the water, vinegar, sugar, and salt to a boil to make the brine. Stir until the sugar and salt dissolve.
5. Pour the hot brine over the cucumbers so they are completely covered.
6. If using a stoneware pot, seal it well. If using jars, rinse jars and lids with boiling water first and let them dry upside down on a clean cloth before filling.
7. Optionally, process the filled jars in a water bath for about 10 minutes to extend shelf life (not required for immediate refrigeration-based storage).
Allow the pickles to rest for at least 10 days before eating to develop flavor. Properly prepared and stored, they can keep for up to one year.