Pickling Salad with Paprika

Here's a simple and delicious recipe for pickling cucumbers: pickled cucumber salad. With just a few ingredients—cucumbers, carrots, garlic, salt, sugar, vinegar, and grapeseed oil—this recipe is easy to make. But what sets it apart is this unexpected ingredient: Spanish paprika, which adds a unique and flavorful twist to this preserve.

Course: Appetizer, Pickles, Side Dish

Cuisine: European

Keyword: dill pickle recipe, dill pickle salad, pickled carrot salad, pickling salad

Ingredients

2.5 lb. pickling cucumbers 1,150 g.
1 lb. carrots 450 g.
¼ tsp. ground black pepper
¼ tsp. ground coriander
1 tbsp. smoked spicy paprika or substitute with sweet smoked paprika
6 cloves garlic
2 tbsp. pickling salt
3 tbsp. sugar
¾ cup white vinegar 5%
¾ cup vegetable oil

Instructions

Make the Marinade:

In a large bowl, combine salt, sugar, and paprika with vinegar and vegetable oil.
Use a garlic press to crush all the garlic cloves, then add them to the marinade.
Mix everything thoroughly and set marinade aside to allow the salt and sugar to dissolve and the flavors to meld.

Prepare the Vegetables:

Thoroughly wash the cucumbers, then soak them in cold water for up to 3 hours. After soaking, drain the cucumbers and trim off the ends. Slice them into 1-inch (3 cm) rounds.
Place the sliced cucumbers in a large bowl or pot.
Peel the carrots, then grate them using a large-hole grater. Add the grated carrots to the bowl with the cucumbers.
Toss the cucumbers and carrots together to mix.

Combine Vegetables and Marinade:

Give the marinade a good stir, then pour it over the vegetables. Be sure to use all the marinade, scraping any remaining salt and sugar from the bowl.
Mix the vegetables and marinade carefully, ensuring that all the vegetables are evenly coated.
Cover the bowl and let the cucumber salad sit for 5 hours, stirring it every couple of hours. After 5 hours, you’ll have plenty of liquid from the cucumbers mixed with the marinade—don’t discard it! This liquid is a key part of the recipe.

Sterilize the Jars:

Clean the jars with soapy water, then properly sterilize them. Allow the jars to cool before use.
Tightly pack the cucumber salad into the sterilized jars, leaving as little space as possible. Make sure to leave a
Pour the marinade-cucumber juice mixture over the packed salad. Ensure you leave ½ inch headspace

Process the Jars:

Process the jars in a hot water bath or steam canner according to the recommended time for your altitude and jar size.

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