Main course
Pickled cucumbers with ginger Vegan
5.0 / 1 votesSuper easy pickled cucumbers with ginger, cinnamon and bay leaves. Use preserving jars so you can enjoy these lovely cucumbers as long as possible.
Updated at: 2025-07-19
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Recipe pickled cucumbers with ginger
Ingredients
12 persons
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Made by Véronique
Published at 2016-09-04, this recipe is for 12 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
10 minutes
Time cooking
10 minutes
Total time
20 minutes
Preparation - 10 minutes
Fill the large pan with water and bring to a boil. First clean the preserving jars very well by boiling them shortly in the water. That way you are absolutely sure all the bacteria are gone.
Remove them carefully from the water using the tongs and place them on a clean kitchen towel. Throw away the water and use the pan again to create the lovely sweet and sour water.
First rinse the cucumbers and slice them anyway you like, we choose to create small cubes. Peel the ginger root and cut into slices or pieces, whichever you prefer.
Finishing the pickled cucumbers with ginger - 10 minutes
Combine water, vinegar, salt and sugar in the large pan. Bring to a boil and then add the cucumber cubes, ginger pieces, bay leaves and cinnamon sticks. Let it cook for about 10 minutes.
Divide over the preserving jars and put away in a dark place, like a basement, up to 1 year. But our pickled cucumbers never last that long! we use them in salads, or actually, any other way you normally use pickles for. Enjoy!
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