Summer is the perfect time to explore creative recipes with fresh produce, and sourdough cucumbers are a delightful addition to any garden enthusiast’s repertoire. Whether you have home-grown cucumbers or market-fresh ones, this step-by-step guide will lead you to tangy, crunchy goodness.

In addition to cucumbers, you’ll need just a handful of simple ingredients – salt, garlic, dill and bay leaves. Get ready to embark on a culinary adventure as we show you how to create these mouthwatering pickles, complete with visuals to guide you along the way.


  • 3 kg of medium-sized cucumbers
  • 1 bunch of fresh dill
  • 1 head of garlic
  • 2 bay leaves
  • 1 end slice of a loaf of bread
  • 3 heaped tablespoons of salt
  • Tap water
  • A 5-liter canning jar


Step 1: Setting the Stage

Begin by placing a generous bunch of fresh dill at the bottom of your 5-liter canning jar. This aromatic herb will infuse your cucumbers with a burst of flavor.

Step 2: Cucumber Prep

Wash your medium-sized cucumbers thoroughly. To give your pickles an appealing look and facilitate the infusion of flavors, cut them lengthwise. Place the cucumber halves snugly inside the jar.

Step 3: Garlic Aromatics

Now, peel the cloves of garlic and distribute them evenly within the jar. Garlic will add a bold and savory note to your sourdough cucumbers.

Step 4: Crafting the Brine

To create the perfect brine, you have a choice. Some prefer to heat the water to a boil, then allow it to cool before pouring it over the cucumbers. The key is to ensure that the cucumbers are completely submerged. This brine will act as the magic elixir that transforms your cucumbers into pickles.

Step 5: Adding a Leafy Touch

For a subtle hint of fragrance and depth of flavor, place two bay leaves atop the cucumber medley.

Step 6: Bread on Top

To aid the fermentation process, add the end slice of bread to the jar. It might seem unusual, but this bread will work its magic and help create that distinct sourdough flavor.

Step 7: Cover and Wait

To keep pesky insects at bay, cover your jar with a piece of paper or a small plate. Place the jar in a warm, sunny spot outdoors, and let nature work its wonders. If the weather is cooperative, your sourdough cucumbers will be ready in precisely three days (that’s 3×24 hours).

Step 8: Savor the Crunch

Sourdough cucumbers are at their prime when they’re delightfully crunchy. Once they’ve reached the desired consistency, divide the cucumbers and garlic cloves into smaller jars. Strain the brine and pour it over your pickles. Store them in the refrigerator to preserve their deliciousness.

Don’t let this summer pass you by without savoring the delightful tanginess of homemade sourdough cucumbers. This simple recipe, with just a handful of ingredients, will leave your taste buds dancing. Give it a try and share your unique versions in the comments.