Go Back
Turkish Cucumber Pickles

Turkish Cucumber Pickle

Course Side Dish
Cuisine Turkish
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 11 kcal


  • 1 kg English cucumbers
  • 1 lt Boiled Cold Water
  • 100 gr rock salt divided into 3 portions.
  • 5 cloves of garlic
  • 1 lemon sliced
  • 3 juice of lemon


  1. Wash English cucumbers and let them dry. Place the cucumbers to the jar vertically. After placing the first row of cucumbers, put lemon slices and garlic cloves between the cucumbers and add the first portion of rock salt.

    Placing Cucumbers Vertically
  2. Continue steps until the jar is full of cucumbers and no space left at the top of the jar. (Letting minimum air gap at the top of the jar helps better fermentation).

  3. Pour the juices of lemon to the jar. And then pour the Boiled cold water until to the top of jar. (The amount of the water depends on the size of your jar). 

  4. Close the jar lid very well and let the jar wait 3 weeks at room temperature and shade. (During the waiting/fermentation period never open the lid).

  5. After the 3 weeks, open the jar and serve.

Recipe Notes

Tip: For long-life span, keep the pickles at refrigerator after first serving.