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Pickled Cucumbers: Time-Tested Hungarian Recipe

August 13, 2024 Master Canner

Pickling cucumbers has long been a beloved tradition in Europe, with every household boasting its own best and “top-secret” recipe. Despite that, the commercially made pickles from the Hungarian manufacturer Globus have always reigned supreme. These pickles were, and still are, the benchmark for the perfect pickled cucumber. Naturally, canning and pickling enthusiasts have eagerly tried to recreate the Globus recipe and we are no exception! This recipe is our take on capturing the unforgettable flavors of Globus Hungarian pickled cucumbers as we remember them from the 80s. We hope you’ll enjoy these pickles as much as we do!

How to pickle cucumbers: the key principles

Whether you’re making these or any other pickles, the basics of pickling stay the same. Here’s a simple guide to getting it right:

Freshness: First, always start with firm, fresh pickling cucumbers to make sure your pickles stay crispy. Do not use the long English cucumbers or any other slicing cucumbers used for salads.

Acidity: Next, vinegar is essential. It gives the cucumbers the acidity they need to stay preserved and fresh. Make sure your vinegar has at least 5% acetic acid.

Salt: Also, use only pickling salt in your brine. Picking salt doesn’t have additives that could affect the look or taste of your pickles.

Sugar: Additionally, sugar is commonly added to pickling recipes to enhance flavor and help with preservation.

Spices and Herbs: The flavors of your pickles come from the spices and herbs you add. You can customize you pickles with mustard seeds, cloves, peppercorns, and herbs like dill or tarragon.

Brine Preparation: Boil water and salt together to make the brine, making sure all the salt dissolves. Then, add vinegar to the hot water.

Sterilization: Always sterilize your jars and lids to avoid contamination and help your pickles last longer.

Proper Sealing: After putting the cucumbers and brine in the jars, process them according to your recipe. Remember, water bath canning or steam canning can be used interchangeably.

Storage: Finally, keep the jars in a cool, dark place and let the pickles sit for a while to develop their flavor before you open them.

Yield

Four 32 oz. (1-liter) jars

Soaking cucumbers on cold water is an important step if you want crunchy pickles — pickled cucumbers recipe ingredients

Hungarian-style pickled cucumbers

Hungarian Globus-style pickled cucumbers are known for their legendary taste. The secret is in the specialty light sweet-and-sour brine that combines sugar, salt, vinegar and mustard seeds. This recipe faithfully recreates the unforgettable taste of Globus from the 80s.

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Ingredients

The amount of marinade (brine) you need depends on the number of 32 oz. (1-litre) Mason jars you’re using, not the weight of the cucumbers. For this recipe, we made four pints (two litres) of brine. If you need to use more than four jars for the same amount of cucumbers that we specified in this recipe, you’ll need to make more brine and increase the herbs and spices. For instructions on how to adjust the amounts, check the FAQ section of this post.

4.5 lb. cucumbers 2 kg.
12 cloves garlic
4 dill flower heads with stems
16 -20 black peppercorns
4 whole dry allspice berries
2 tbsp. mustard seeds
4 bay leaves
5 tbsp. sugar
4 tbsp. pickling salt
16 tbsp. 7% Pickling vinegar
64 oz. Water 2 liters

Instructions

Prepare the Cucumbers:

Wash the cucumbers thoroughly, then soak them in cold water for 3 to 5 hours.
After soaking, drain the cucumbers and trim off their tail ends.

Sterilize the Jars:

Clean the jars with soapy water, then sterilize them properly. Allow them to cool before use.

Add Spices and Herbs:

Place 3 cloves of garlic, 1 dill head with a stem, 1 allspice berry, 4 black peppercorns, 1 bay leaf, and ½ tbsp. mustard seeds at the bottom of each 32 oz. (1-litre) canning jar.

Pack the Cucumbers:

Tightly pack the cucumbers into the jars, leaving as little space as possible.

Make the Brine:

Measure cold, clean water and pour it into a pot.
Add salt and sugar, then bring the mixture to a boil.
Let it boil for 5 minutes.
Add Vinegar: As you’re about to turn off the heat, add the pickling vinegar.
Turn off the heat immediately—this is your pickling brine.

Fill the Jars:

Carefully pour the hot brine over the cucumbers in the jars.
Cover with lids right away and securely tighten the bands.
Process the Jars: Process the jars in a hot water bath or steam canner according to the time directions provided below.

Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Raw (in Hot Brine)

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	10 min	15 min	20 min
Quarts (32 oz, ~1L)	15 min	20 min	25 min

Preserve Type Pickles | Side Dish

Cuisine Eastern European

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

If you are in the market for a reliable atmospheric steam canner, VKP brands is one the most popular atmospheric steam canner in use today.

Frequently Asked Questions

Ingredients calculations for one 32 oz. (1-liter) jar of pickles

Didn’t get the exact amount of cucumbers needed for this recipe or have jumbo-sized cucumbers that need an extra jar? No worries! You can make as many jars as you want. Here’s what you need for one 32 oz. (1-litre) jar of pickles:

Cucumbers: Enough to fill one jar, usually about 1 ¼ lb. (600 grams)
Garlic: 3 cloves
Dill: 1 flower head with stems
4-5 black peppercorns
1 whole dry allspice berry
½ tbsp mustard seeds
1 bay leaf
1 tbsp + ¼ tsp sugar
1 tbsp pickling salt
4 tbsp 7% pickling vinegar
1 pint (500 ml) of water

Use these amounts to easily adjust the recipe for as many jars as you need!1 pint (500 ml) of water

Can I pickle these cucumbers using open kettle canning?

Firstly, we’d like to remind you that open kettle canning is not considered a safe canning method by USDA and other authorities. However, if you still want to try it, here’s how you can modify the recipe:

Pack the Jars: To begin with, follow the instructions in our original recipe to pack the jars with cucumbers, herbs and spices.
Boil the Water: Then, measure out 1 pint (~500 ml) of water for each jar of cucumbers. Pour the water into a pot and bring it to a boil. Don’t add any salt, sugar, or vinegar at this step.
Pour Over Cucumbers: Once the water has boiled, pour it over the cucumbers in the jars. Most important, let cucumbers sit in the freshly boiled water for 15 minutes. Equally important is to strain the water once the timer goes off.
Strain and Prepare Brine: To do so, hold the canning lid over the jar’s opening and strain the water back into the pot. We will be using this water because it has absorbed the flavors from the spices and herbs. Add salt and sugar to the strained water, Bring it to a boil and cook until the salt and sugar dissolve, about 5 minutes. Then, add vinegar and turn off the heat. This is your brine.
Fill the Jars: Pour the brine back into the jars with the cucumbers. Cover the jars with lids and tighten them as much as possible.
Flip the Jars: Turn the jars upside down so the lids are facing down. Cover them with a few heavy towels and let them sit for a day or two.
Let the Jars Cool and Flip Back: Once the jars are cool to the touch, remove the towels and flip the jars back to their normal position.

Following these steps will help you pickle cucumbers using the open kettle canning method, but always remember to consider the potential risks involved.

Also, these are the resources to help you with your open kettle canning questions:

How To Safely Sterilize Mason Jars And Lids For Canning: Sterilizing mason jars is a critical step in the canning process. It serves the purpose of ensuring the safety, quality, and longevity of the preserved food.

All You Ever Wanted To Know About Open Kettle Canning But Were Afraid To Ask: Open kettle canning, an old-fashioned canning method, has stirred controversy within canning communities.

How long will homemade pickled cucumbers keep?

Properly processed pickled cucumbers can last 12 to 24 months in a cool, dark place. Once opened, they should be refrigerated and used within a month. Furthermore, always check for off smells, mold, or changes in texture before consuming. If the pickles look or smell odd, it’s best to discard them.

Are pickled cucumbers just pickles?

Yes, pickled cucumbers are what most people refer to as “pickles.” In many places, especially in the United States, the term “pickles” almost always means pickled cucumbers. However, technically, “pickles” can refer to any vegetable or fruit preserved in a vinegar or brine solution.

So, while all pickled cucumbers are pickles, not all pickles are made from cucumbers—there are also pickled onions, peppers, carrots, and more.

How to use these pickled cucumbers?

Pickled cucumbers are incredibly versatile and can be used in lots of different ways. Here are just a couple of our favorites:

BBQ: Pickled cucumbers make an awesome side dish with any BBQ meats. Their tangy flavor is an especially perfect match for grilled pork ribs or chops
On Sandwiches: Add pickled cucumbers to sandwiches or burgers for a flavor boost and crunch.
In Wraps and Tacos: Use them as a zesty topping for wraps and tacos to balance other ingredients.
With Cheese and Crackers: Pair pickled cucumbers with cheese and crackers on a charcuterie board
In Relishes and Chutneys: Incorporate pickles into relishes and chutneys for added flavor.
As a Garnish: Use these pickled cucumbers to garnish dishes like deviled eggs or meatloaf
Poke or Salmon Bowl: Looking for pickled cucumbers to use in your poke or salmon bowl? Look no further. These pickles will make your poke and salmon bowls stand out!
Get creative and experiment with pickled cucumbers in your favorite recipes! Don’t forget to let us know your favorite way to use them!

Pickled Cucumbers: Time-Tested Hungarian Recipe

How to pickle cucumbers: the key principles

Yield