Hungarian-Style Pickled Cucumbers for Winter
Crunchy and aromatic - made with a tried-and-true method! Hungarian-style cucumbers for winter are a very tasty recipe. They’ll be a wonderful appetizer for a festive table or a great addition to a family lunch. This marinating method gives a rich flavor and is surprisingly easy to make.
Updated : 25 February, 2026
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Cucumber
1
Carrot
1
Onions
8
Peppercorns
500 milliliters
Water
1 teaspoon
Salt
2 tablespoon
Sugar
70 milliliters
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the needed ingredients. Wash the vegetables and pat dry with paper towels. Peel the onion and carrot, rinse, and pat dry. Slice the carrot into rounds and the onion into wedges.
Step 2
Wash the jars thoroughly with mustard powder or baking soda in hot water and rinse well. Sterilize the jars in any convenient way (steam, oven, or microwave). Boil the lids for 10 minutes. Place some of the onion and carrot on the bottom of the sterilized jars.
Step 3
Trim the ends off the clean cucumbers and pack them into the jars, alternating with the sliced vegetables, up to the jar “shoulders.” For extra zip you may add a clove of garlic, a dill flower head, or a horseradish leaf - these boost flavor and crunch.
Step 4
Pour water into a saucepan, add sugar, and stir. It’s best to use filtered or bottled water with a neutral taste.
Step 5
Add salt. Coarse salt works best. Place the saucepan over medium heat and bring to a boil, stirring until the sugar and salt fully dissolve.
Step 6
Once the sugar and salt have dissolved, pour in the vinegar and bring it back to a boil.
Step 7
Pour the hot marinade into the jars all the way to the top so the cucumbers are completely covered. Pour carefully into the center of the jar, avoiding the sides to reduce temperature shock and prevent cracking. If there isn’t enough liquid, top up with boiling water. Cover the jars with sterile lids, but don’t seal tightly yet.
Step 8
Pour hot water into a deep pot and place a clean cloth on the bottom. Set the jars in the pot and cover with lids. The jars should be submerged to about 2/3 of their height. Bring to a boil over medium heat. Reduce the heat slightly, and once bubbles appear on the inside walls of the jars, sterilize for 10 minutes. Remove the jars and seal immediately. Turn upside down and wrap in a blanket until completely cool.
Step 9
After cooling, move the jars to a cool, dark place (cellar, pantry, refrigerator) for up to 1 year. Serving ideas: with meat (grilled skewers, cutlets), as a strong-drink snack, or in salads (for example, with potatoes and sausage).
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