HOMEMADE BOILED PICKLED CUCUMBERS

Enjoy a traditional Romanian pickle recipe with a twist: cucumbers boiled gently in their jar, avoiding the strong smell of heated vinegar. This method yields crisp, flavorful pickles similar to beloved “castraveți covăsiți,” with an easy, no-mess process perfect for small batches.

🕒 Prep Time: 15 min

🍳 Cooking Time: 10 min
🕗 Cooling & Resting: 2 days
🍽️ Yields: 1 jar (~750-800 g)

Ingredients (for 1 jar)

400–500 g small cucumbers, washed and trimmed
2 tsp mustard seeds
Sprigs of dried dill
1 medium onion, thinly sliced
4 garlic cloves, sliced
Small piece of horseradish root (~5 cm), cut into sticks
1 tsp salt
1 tbsp sugar
50 ml vinegar (preferably mild)

Instructions

1. Prepare the Jar

Place some dried dill sprigs, half the onion slices, half the garlic slices, horseradish sticks, and 1 tsp mustard seeds at the bottom of the jar.

2. Pack the Cucumbers

Stand the cucumbers upright in the jar with stems facing up. Insert additional dill sprigs between them if space allows.
Add the remaining onion, garlic, horseradish, and 1 tsp mustard seeds on top.

3. Add Seasonings and Brine

Sprinkle the salt and sugar over the contents.
Pour the vinegar over everything.
Add enough water to cover the cucumbers completely.

4. Boil the Jar

Seal the jar tightly.
Place the jar in a pot filled with water (enough to cover it halfway).
Boil on medium heat until the cucumbers start turning slightly yellowish (about 10 minutes after the water boils).
Remove the jar carefully and place it upside down on a towel or tray for about 2 hours to cool and seal.

5. Rest and Serve

Store the jar in a cool place.
After 2 days, the pickles are ready to serve.
Once opened, keep refrigerated.

🍽️ Serving Suggestions

Serve these boiled pickled cucumbers as a crunchy, flavorful accompaniment to cold cuts, sandwiches, or traditional Romanian meals. Their delicate tang and crisp texture make them a delightful snack or side dish.

📝 Final Thoughts

This boiled pickle method minimizes vinegar odors while preserving the cucumbers’ crunch and natural flavors. Adding horseradish and mustard seeds helps keep the pickles crisp and adds depth to the taste. It’s a great small-batch recipe for those wanting homemade pickles without strong vinegar aromas.