Pickled cucumbers with ginger

Super easy pickled cucumbers with ginger, cinnamon and bay leaves. Use preserving jars so you can enjoy these lovely cucumbers as long as possible.

20 minutes 12 people Side dishes
Pickled cucumbers with ginger


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  • 3 cucumbers
  • 1 large piece of fresh ginger root
  • 2 cinnamon sticks
  • 2 bay leaves
  • 200 gram sugar
  • 2 tablespoons salt
  • 750 ml vinegar
  • 1 liter water
Pickled cucumbers with ginger ingredients
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Kitchen equipment

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  • large pan
  • tongs
  • clean kitchen towel
  • cutting board & chef's knife
  • preserving jars


20 minutes 12 people Side dishes

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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. 

Pickled cucumbers with ginger
Pickled cucumbers with ginger

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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