sweet cucumber pickles

sweet cucumber pickles

These pickles are spicy-sweet and perfect to add on top of a hamburger, sandwich, or just east with some bread and cheese. I put them on my meatball sandwich and add a spicy cocktail sauce as well as some melted mozzarella!


- 300ml water

- 100ml herbal vinegar (alternatively white wine vinegar)

- 60g sugar

- 10g salt

- 1 cucumber

- 1 zucchini

- a bunch of dill and rosemary

- 1 garlic clove

- 1 hot chili

- some mustard seeds, black peppercorns

- 1 -2 star anis


Start off by sterilizing the jar with boiling water, set aside.

In a deep pan, heat the liquids and dissolve the sugar and salt in it. Meanwhile, peel the cucumber, empty the seeds with a spoon, and slice in stripes. Without peeling, slice the zucchini in stripes as well. Add everything in the sterilized jar (mix a bit the veggies and the herbs), then fill up the jar with the boiling liquid. Close well and turn upside down until cooled.

I usually make the triple quantity as you can store them in a dry and dark place for months.


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