Name: Crunchy refrigerator cucumber pickles
Yield: 1 jar, 1 litre capacity
Cuisine: Eastern European home cooking
Ingredients: About 550 g small, firm cucumbers; About 550 ml water for the brine; 2 garlic cloves; 2 allspice berries; 1 small bay leaf; 1 blackcurrant leaf; 1 sprig parsley; 1 tbsp mustard seeds; 1 level tbsp salt; 3 level tbsp sugar; Original video: exactly 5 ml of 70% vinegar essence, NOT ordinary vinegar

Crunchy refrigerator cucumber pickles

Small firm cucumbers, garlic, blackcurrant leaf and mustard seeds. These are the original video proportions and method, with an important note about storage and vinegar strength.

For one 1-litre jarCold soak · 2–4 hoursRefrigerator only

DASTALI PRONTO · A video recipe with a proper written guide

Ingredients

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If the original servings are not given, enter your own baseline or use an ingredient. Time and temperature do not multiply. Cook larger amounts in batches and check doneness. Tips and FAQs describe the original batch.

Beat the egg before measuring a fraction of it.

For one 1-litre jar

About 550 g small, firm cucumbers
About 550 ml water for the brine
2 garlic cloves
2 allspice berries
1 small bay leaf
1 blackcurrant leaf
1 sprig parsley
1 tbsp mustard seeds
1 level tbsp salt
3 level tbsp sugar
Original video: exactly 5 ml of 70% vinegar essence, NOT ordinary vinegar

STEP BY STEP

Let’s make it, step by step

01
Soak the cucumbers
Soak in very cold water for 2–4 hours. Rinse and trim the ends.
02
Prepare the jar
Wash and rinse the jar thoroughly. Prepare the lid separately. The video also treats the empty jar; this does not make the filled jar shelf-stable.
Watch the full recipe on YouTube ↗
03
Pack the jar
Add the garlic, allspice, bay leaf, blackcurrant leaf, parsley and mustard seeds. Pack in the cucumbers firmly without crushing them.
04
First hot fill
Fill with hot water and leave for about 20 minutes.
05
Make the brine
Drain the water into a pan. For 550 ml water, add 1 level tablespoon of salt and 3 level tablespoons of sugar. Stir and bring to a boil.
06
Second hot fill
Refill with the hot brine. If more is needed, make extra in the same proportions rather than diluting with plain water.
07
Note the original vinegar strength
The original video adds exactly 5 ml of 70% vinegar essence after the second fill, before the lid. This records the original concentration; it is not interchangeable with ordinary vinegar. Follow the concentrate manufacturer’s safety instructions.
08
Refrigerate, never shelf-store
Once cooled, place in the refrigerator. Do not keep this version in a cupboard or other warm place. For long-term preservation, use a separately tested canning recipe.

Your recipe questions, answered

Are these pickles safe for pantry storage?

This home recipe has not been validated for shelf-stable storage. Keep the finished pickles refrigerated; a safe storage duration has not been established here.

Can I substitute regular vinegar measure for measure?

No. The source uses 5 ml of 70% vinegar essence, not 5 ml of ordinary vinegar. Do not improvise the concentration; choose a tested recipe designed for the vinegar you have.

Crunchy refrigerator cucumber pickles

Let’s make it, step by step

Soak the cucumbers

Prepare the jar

Pack the jar

First hot fill

Make the brine

Second hot fill

Note the original vinegar strength

Refrigerate, never shelf-store

A closer look at the technique

Crunchy cucumber pickles
in motion

Your recipe questions, answered

Crunchy refrigerator cucumber pickles

Let’s make it, step by step

Soak the cucumbers

Prepare the jar

Pack the jar

First hot fill

Make the brine

Second hot fill

Note the original vinegar strength

Refrigerate, never shelf-store

A closer look at the technique

Crunchy cucumber picklesin motion

Your recipe questions, answered

What shall we cook next?

Homemade dolma

Khachapuri

Syrniki & pears

There’s more cooking over here

Crunchy cucumber pickles
in motion