Healthy & delicious recipes from A.Vogel

Pickled Cucumber

Fermented Pickled Cucumber
  • Preparation:  min
  • Easy
  • 1-litre jar
  • Prep: 20 min
  • Easy
  • 1-litre jar
Fermented Pickled Cucumber

This pickled cucumber recipe is great for serving alongside burgers or in a roast beef sandwich.

Heike Mühldorfer


Pickled Cucumber

  • 500 g small garden cucumbers
  • 1 sprig of fresh dill
  • 2 cloves of garlic (optional)

  • Peppercorns

  • 500 ml boiled water
  • 15 g Herbamare® 
  • 30 ml Molkosan®

Full of Goodness

  • Full of healthy vitamin K 
  • Full of probiotics

Fermented vegetables also develop unique flavours and have a positive effect on the intestinal flora (microbiota) and subsequently on the immune system.

How to make Pickled Cucumber

1. Layer the solid ingredients in a jar (roughly 4/5 full), press down firmly and weight it down (e.g. with a clean, sterilised stone).

2. Combine the water, sea salt and Molkosan®, and pour over the cucumbers. The surface of the brine should stand a good 2 cm above the cucumbers.

3. Cover with a piece of cheesecloth or a loosely fitting lid, making sure that the carbon dioxide produced during the fermentation process can be released.

4. Leave to stand in a warm place for 5 to 7 days. Then move to a cool, dark place (around 16 °C) to ferment further. When bubbles have stopped forming, seal the jars and keep them in a cool place. Pickled vegetables last roughly 6 months.

TIP: Instead of cucumbers, you could also use other bite-sized or finely chopped raw vegetables with suitable spices or herbs.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

Fermented Pickled Cucumber 

Heike Mühldorfer

Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

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