Swiss Pickled Cucumbers: A Crisp and Tangy Delight

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Swiss cuisine is celebrated for its focus on fresh, local ingredients and traditional preservation techniques. Swiss pickled cucumbers, known as “Gurken einlegen” in Swiss German, showcase the country’s culinary craftsmanship with their crisp texture and tangy flavor. This article explores the tradition behind Swiss pickled cucumbers, highlights their popularity in Swiss cuisine, and provides a delicious recipe for you to create these flavorful pickles at home.

Preserving Swiss Culinary Heritage

Preserving vegetables through pickling is a time-honored tradition in Swiss cooking, dating back centuries. Pickled cucumbers are a staple in Swiss households, enjoyed as a condiment or snack year-round. Their tangy, slightly sweet flavor adds a refreshing contrast to savory dishes and complements a variety of culinary creations. Swiss pickled cucumbers are easy to prepare and can be customized with herbs and spices to suit your taste preferences.

Ingredients for Swiss Pickled Cucumbers:

Main Ingredients:

  • 4-5 medium-sized cucumbers, preferably pickling cucumbers
  • 1 cup (240ml) water
  • 1 cup (240ml) white vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dill seeds (optional)
  • 1 bay leaf
  • Fresh dill sprigs (optional, for garnish)


  1. Prepare the Cucumbers:
    • Wash the cucumbers thoroughly under cold water. Trim off the ends and slice them into rounds or spears, depending on your preference. Place the cucumber slices in a clean glass jar or pickling container.
  2. Make the Pickling Solution:
    • In a medium saucepan, combine water, white vinegar, sugar, smashed garlic cloves, pickling salt or kosher salt, mustard seeds, whole black peppercorns, dill seeds (if using), and bay leaf. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
  3. Pack the Cucumbers:
    • Carefully pour the hot pickling solution over the cucumber slices in the jar, covering them completely. Use a spoon or spatula to press down gently on the cucumbers to release any air bubbles.
  4. Cool and Seal:
    • Let the pickled cucumbers cool to room temperature. Once cooled, seal the jar tightly with a lid and store it in the refrigerator for at least 24 hours to allow the flavors to develop.
  5. Serve and Enjoy:
    • Swiss pickled cucumbers are ready to serve after 24 hours of refrigeration. Enjoy them as a tangy side dish, a refreshing addition to sandwiches and salads, or as a tasty snack straight from the jar. Garnish with fresh dill sprigs for an extra burst of flavor and visual appeal.

Tips for Perfect Swiss Pickled Cucumbers:

  • Choosing Cucumbers: Pickling cucumbers, often smaller and firmer than slicing cucumbers, work best for this recipe. They retain their crunchiness after pickling and absorb flavors more effectively.
  • Customize the Flavor: Experiment with additional herbs and spices such as fresh dill weed, red pepper flakes for heat, or cloves for a warm undertone. Adjust the sweetness and tartness by varying the amount of sugar and vinegar to suit your taste.
  • Storage: Properly sealed and refrigerated, Swiss pickled cucumbers can last for several weeks. The flavors will continue to develop over time, making them even more delicious as they age.

Serving and Enjoying Swiss Pickled Cucumbers:

Swiss pickled cucumbers are a versatile condiment that adds a tangy kick to various dishes and snacks. They are a popular accompaniment to hearty Swiss sausages, sandwiches, and cheese plates, enhancing the overall dining experience with their crisp texture and bright flavor. Whether enjoyed as part of a festive meal or as a quick snack, Swiss pickled cucumbers bring a taste of Swiss culinary tradition to your table. Embrace the art of pickling with this easy-to-follow recipe and savor the delightful flavors of homemade pickled cucumbers, perfect for any occasion.

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Written by Robert Zelesky

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