5 simple and delicious recipes for making pickled cucumbers in oil

Pickled cucumbers in oil have a delicate and sweet taste. These preserved treats pair perfectly with meat, poultry, and fish, as well as vegetable salads and side dishes. Preparing them is simple, and anyone can make this delicious and healthy snack. Let’s explore some detailed recipes for pickled cucumbers in oil and uncover the secrets of experienced home cooks.

Key Features of Pickling Cucumbers in Oil

Most cooks use sunflower oil for pickling, but sesame, corn, or olive oil also work well.

The Role of Vegetable Oil in the Recipe

Oil protects the cucumbers from acidity, extending the shelf life of the preserves. Spices and herbs dissolve better in oil, giving the vegetables a distinctive aroma. The health benefits come from saturated fatty acids, which boost metabolism and help regulate good cholesterol levels.

Tip! Always choose oil labelled "cold-pressed" – it retains the most nutrients and is carefully filtered to remove impurities.

Best Recipes for Pickled Cucumbers in Oil

Cucumbers can be turned into spicy, tangy, or mild snacks. Herbs, spices, and seasonings enhance their flavour. Serve them as a side dish or as a standalone appetizer.

Crispy Pickled Cucumbers in Oil

This recipe requires no sterilisation. Any cucumbers work – small or large, salad or pickling varieties. You’ll need:

• 2 kg cucumbers;
• 100 ml sunflower oil;
• 125 ml 9% white wine vinegar;
• 40 g sea salt;
• 100 g sugar;
• 10 g freshly ground black pepper;
• 8 garlic cloves;
• 1 bunch of parsley.

Method:

1. Wash the cucumbers, trim the ends, and soak in cold water for 3 hours.
2. Slice into thin sticks or rounds and place in a large bowl.
3. Chop the parsley, add to the cucumbers, and mix well.
4. Pour in the vinegar and oil. Add salt, sugar, and pepper, then stir.
5. Peel and roughly chop the garlic, then add to the bowl.
6. Cover and let marinate for 6 hours, shaking occasionally to ensure even coating.
7. Transfer to sterilised jars, pouring in the leftover brine.
8. Store in the fridge for up to 3–4 months.

Cucumber Slices with Onions in Oil

These make a great addition to boiled or fried potatoes, soups, and stews. Slicing them into rounds makes for an attractive presentation. Ingredients:

• 2 kg cucumbers;
• 500 g onions;
• 40 g sugar;
• 40 g salt;
• Pinch of cayenne pepper;
• Pinch of black pepper;
• 70 ml sunflower oil;
• 80 ml 9% white wine vinegar.

Method:

1. Wash and slice cucumbers into 0.5 cm rounds.
2. Peel and slice onions into half-moons, then mix with cucumbers.
3. Add salt, sugar, vinegar, and oil. Adjust pepper to taste.
4. Stir well and let sit for 2 hours.
5. Pack into sterilised jars, covering with the brine.
6. Sterilise the jars in a pot or slow cooker.
7. Seal with clean lids, wrap in a towel, and cool upside down.
8. Store in a cellar or pantry.

Tip! If there’s not enough brine, prepare extra by dissolving 30 g sugar and 20 g salt in 1 litre of boiling water.

Mustard-Pickled Cucumbers

Mustard powder adds a sharp, tangy flavour and health benefits. It contains antioxidants and fatty acids, which help lower cholesterol and boost immunity. Ingredients:

• 4 kg cucumbers;
• 200 g sugar;
• 200 ml sunflower oil;
• 180 ml 9% white wine vinegar;
• 50 g mustard powder;
• 40 g dried garlic granules;
• 20 g black pepper;
• 30 g dried dill.

Method:

1. Wash and slice cucumbers (pickling varieties work best).
2. Mix herbs, spices, oil, and vinegar, then coat the cucumbers.
3. Let marinate for 3 hours.
4. Pack into sterilised jars and seal.
5. Cool and store in a cool, dark place.

"Finger-Licking Good" Pickled Cucumbers with Herbs and Vinegar

This salad is a perfect festive appetizer – crispy and aromatic. Ingredients:

• 2 kg cucumbers;
• 100 ml sunflower oil;
• 100 ml white wine vinegar;
• 100 g sugar;
• 50 g salt;
• 5 garlic cloves;
• 15 g fresh dill;
• 5 allspice berries.

Method:

1. Use small cucumbers – wash, trim, and cut into batons.
2. Mix oil, vinegar, and spices, then coat cucumbers. Refrigerate for 3 hours.
3. Sterilise jars, then add garlic, allspice, and dill to each.
4. Pack cucumbers into jars, cover with brine, and seal.
5. Store in the fridge.

Fun Fact! A 100 g serving contains 63 kcal, with a protein/fat/carb ratio of 1:4:7.

Sweet Cucumbers in Fragrant Oil

This recipe requires infused oil – either store-bought or homemade. Ingredients:

• 1 kg cucumbers;
• 1 onion;
• 300 ml sunflower oil;
• 20 g rosemary;
• Mixed peppercorns (black, red, allspice);
• 1 cm fresh ginger root;
• 70 ml white wine vinegar.

Method:

1. Infuse the oil: mix chopped garlic, ginger, and spices with oil. Let sit for 3 days.
2. Slice cucumbers into thick rounds.
3. Peel and slice onions, then mix with cucumbers.
4. Coat with infused oil and marinate for 2 hours.
5. Pack into sterilised jars and seal.
6. Store for up to 8 months.

Tips from Experienced Cooks

Choose firm, unblemished cucumbers. Wash and dry them thoroughly. Ensure all utensils are clean. Key recommendations:

1. Check expiry dates for oil and spices.
2. Use coarse sea salt.
3. Wash vegetables in clean water.
4. Use undamaged jars and lids.
5. Store in the fridge.

Conclusion

Pickling cucumbers in oil is easy with the right ingredients and proportions. Oil enhances their aroma and crunchiness. They can be pickled whole, sliced, or diced. Store them in the fridge, cellar, or pantry. These sweet and tangy pickles complement any meal – festive or everyday.