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.
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.
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 |