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+ servings

Danish Asier Pickles

Vera Bergman (Bergy)
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Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Cuisine Danish, European
Servings 8 pint jars


  • 8 pint Canning jars with lids and rings
  • also water bath canning equipment


  • 4 pounds fresh kirby or pickling cucumbers without shriveled ends
  • 6 cups granulated sugar
  • 6 1/2 cups white vinegar
  • 3/4 cup water
  • 8 hot Thai red peppers
  • 8 teaspoons mustard seeds
  • 8 small bay leaves
  • 4 teaspoons dill seed
  • 8 teaspoons peppercorns


  • Sterilize 8 pint jars, with appropriate rings and unused lids.
  • Trim ends and peel cucumber, quartering into spears lengthwise. Use knife blade at an angle to cut out seeds.
  • Trim spears to fit jar size if needed, leaving 3/4-inch head space.
  • Divide peppers, mustard seed, bay leaves, dill seed and peppercorns among canning jars.
  • Pack cucumbers tightly into the jars.
  • Heat the sugar with the water and vinegar to a full boil, stirring to completely dissolve sugar.
  • Pour syrup into jars and wipe down rims.
  • Add sterile lids and rings.
  • Process in a water bath canner for 15 minutes.
  • Allow ars to cool at room temperature and refrigerate any jars that did not pressurize and seal.
  • Alternatively you can just refrigerate the pickles without doing a water bath if you prefer.
  • Age pickles for two weeks for best flavor.


From the kitchen of palatablepastime.com
Keyword Asier Cucumber Pickles, Christmas
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