Sides
Simon's crunchy shake pickles with dill and garlic
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Simon made these shake pickles – and they were so good the recipe had to go straight into the cookbook. Small pickling cucumbers marinate in the fridge with dill, garlic, onions, vinegar and spices. Daily shaking spreads the marinade evenly. The cucumbers stay pleasantly crisp and pair especially well with grilled meat, bratwurst, ćevapčići, pljeskavica, burgers or a hearty cold supper.
Timing
- Preparation: 20 minutes
- Marinating time: 24 to 48 hours
- Total time: 24 hours 20 minutes
Estimated nutrition
per serving · Calculated for 8 servings.
- Energy
- ≈ 55 kcal
- Protein
- ≈ 1.8 g
- Carbohydrates
- ≈ 9 g
- Fat
- ≈ 0.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 large onion · ≈ 100.0 g
- 3 garlic cloves · ≈ 9.0 g
- 4 tbsp light vinegar, for example white wine vinegar or herb vinegar · ≈ 60.0 g
- 2 tbsp sugar · ≈ 24.0 g
- 1 tsp mustard seeds · ≈ 5.0 g
- 1 small red onion instead of a regular onion · ≈ 100.0 g
- 1 tbsp honey in place of part of the sugar · ≈ 21.0 g
- 1 kg small pickling cucumbers · ≈ 1000 g · Assumed quantity / reference product
- a few thin horseradish slices for more heat · ≈ 5 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the shake pickles:
- 1 kg small pickling cucumbers
- 1 large onion
- 3 garlic cloves
- 1 large bunch fresh dill
- 4 tbsp light vinegar, for example white wine vinegar or herb vinegar
- 2 tbsp sugar
- 2 tsp salt
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
- 2 bay leaves
- Optional:
- 1/2 tsp chilli flakes
- 1 tsp extra dill tips
- 1 small red onion instead of a regular onion
- 1 tbsp honey in place of part of the sugar
- a few thin horseradish slices for more heat
- Important: Do not add a large amount of extra water. The cucumbers release liquid while marinating and that forms the brine.
Instructions
- Wash the pickling cucumbers thoroughly under cold water and pat dry. Trim the ends closely. Leave very small cucumbers whole. Halve or quarter larger ones lengthways so they take up the marinade better.
- Peel the onion and cut into fine rings or thin half-rings. Peel the garlic and slice thinly. Wash the dill, shake dry and roughly chop. A few dill sprigs can be left whole.
- Put the cucumbers, onion, garlic and dill into a sturdy freezer bag with a secure seal. Add vinegar, sugar, salt, mustard seeds, peppercorns and bay leaves. Optionally add chilli flakes or other spices.
- Gently press the bag and push out as much excess air as possible. Seal it carefully. For safety, place the sealed bag in a bowl or baking dish.
- Shake and turn the bag carefully but thoroughly. Every cucumber should touch salt, sugar, vinegar and spices. At the start only a little liquid is visible – that is normal.
- Refrigerate the bag for at least 24 hours. During marinating, turn and shake vigorously once or twice a day. After a few hours the cucumbers release liquid and a flavourful marinade forms. After 24 hours they are already aromatic; after about 48 hours the flavour is even stronger.
- Serve the shake pickles well chilled. Shake the bag or jar briefly again before serving. Plate the cucumbers with a little dill and onion from the marinade.
