Danish White Cucumber Pickles
Transform your homemade pantry with the fresh, crisp flavors of Danish White Cucumber Pickles—an authentic Scandinavian delight! This simple yet flavorful recipe combines the natural sweetness of thinly sliced white cucumbers with a tangy brine of white vinegar, granulated sugar, and fragrant spices like mustard seeds, bay leaves, and peppercorns. Layered with sprigs of aromatic dill, these pickles offer a perfect balance of crunch and zest. With just 30 minutes of prep and a short brining process, these pickles are ideal for enhancing sandwiches, charcuterie boards, or any dish that deserves a bright, refreshing twist. Plus, their two-month refrigerator shelf life ensures you’ll always have a jar of homemade goodness on hand. Perfect for pickle enthusiasts and lovers of traditional Danish cuisine alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kilogram White cucumbers
- 2 tablespoons Coarse sea salt
- 500 milliliters White vinegar
- 250 grams Granulated sugar
- 250 milliliters Water
- 1 tablespoon Mustard seeds
- 4 pieces Dill sprigs
- 2 pieces Bay leaves
- 1 teaspoon Peppercorns
Instructions
Wash the white cucumbers thoroughly and slice them into thin rounds, approximately 3-4 millimeters thick.
Place the cucumber slices in a colander or a large bowl. Sprinkle them with the coarse sea salt, tossing to evenly distribute. Allow to sit for 1-2 hours to draw out excess water.
Rinse the cucumber slices under cold running water to remove excess salt. Pat them dry with a clean kitchen towel or paper towels.
In a medium saucepan, combine the white vinegar, granulated sugar, water, mustard seeds, bay leaves, and peppercorns. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
Once the sugar has dissolved, remove the saucepan from the heat and allow the brine to cool to room temperature.
Sterilize glass jars and lids by boiling them in water for 10 minutes or running them through the dishwasher on a sterilizing cycle.
Distribute the dried cucumber slices evenly among the sterilized jars, layering them with dill sprigs as you go.
Pour the cooled brine over the cucumbers in the jars, ensuring that the cucumbers are completely submerged. Leave about 1 centimeter of headspace at the top of the jar.
Seal the jars tightly with sterilized lids. Store the jars in the refrigerator for at least 24 hours before consuming to allow the flavors to develop.
These pickles can be stored in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11683 mg | 508% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 267.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
