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5 from 1 vote

Pickled Cucumber - Salatalık Turşusu

Pickled cucumber, known as Salatalık Turşusu in Turkish, has a crisp texture and a tangy flavor. It pairs well with meals, adds a great touch to sandwiches, or makes a refreshing snack straight from the jar.
Prep Time10 minutes
Pickling time8 days
Total Time8 days 10 minutes
Course: Side Dish, Snack
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 16 servings
Calories: 16kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups

Ingredients

  • 1 ½ lbs small cucumbers (650 grams)
  • 1 ½ cups white wine vinegar or apple cider vinegar
  • 2 cups water
  • 7 cloves garlic
  • 2 ½ tablespoon salt (coarse sea salt or rock salt)
  • 1 tablespoon caster sugar
  • 1 teaspoon citric acid (or sliced 1 lemon)
US Customary - Metric

Instructions

  • Wash the cucumbers thoroughly and trim the ends. You can poke small holes in each cucumber to help the brine penetrate faster.
  • Arrange the cucumbers tightly inside of a sterilized jar and place garlic cloves and lemon slices around the cucumbers.
  • In a pot, heat water, vinegar, sugar, citric acid, and salt until the salt dissolves. Allow it to cool to room temperature before pouring over the cucumbers.
  • Ensure the cucumbers are fully submerged in the brine. Seal the jar tightly and store it in a cool, dark place. The pickles will be ready in about 7–10 days, with flavors intensifying over time.

Notes

  • Use small, firm cucumbers with thin skin for crunchy pickled cucumbers. Overly large or waxed cucumbers tend to become soft during pickling.
  • Use non-iodized salt – Regular table salt can cloud the brine and affect the taste.
  • Adjust the amount of salt and sugar according to your taste preferences. The salt adds flavor and helps with preservation, while the sugar balances the acidity of the vinegar and lemon juice.
  • Feel free to add additional flavorings such as bay leaves, fresh dill, or mustard seeds.
  • Keep cucumbers fully submerged – Weigh them down with a small plate or fermentation weight if needed.
  • Adjust the vinegar – More vinegar results in a sharper taste while less creates a milder pickle.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 1094mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.3mg