Danish White Cucumber Pickles

Recipe by Bergy
READY IN: 2hrs
YIELD: 8 Pints


  • 7
    large cucumbers (cukes must be very large but not soft or yellow)
  • 6
    cups sugar
  • 6 12
  • 34
    cup water
  • Divide into each of the 8 jars before packing
  • 8
    hot pepper, 1 each (optional)
  • 8
    teaspoons mustard seeds, 1 tsp each
  • 8
    small bay leaves, 1 each
  • 4
    teaspoons dill seeds, 1/2 tsp each
  • 80
    whole white peppercorns, 10 each


  • Sterilize 8 pint jars.
  • Make syrup by, putting the sugar, vinegar and water in a large pot, stirring until the sugar dissolves, and bring to a boil, when you fill jars have it at a full boil.
  • Peel the cucumbers, cut in half lengthwise and scoop out the seeds.
  • Cut cucumbers into1/2 " spears that are about 3/4 " shorter than the pint jar, thus allowing some headroom. As you are cutting up the cukes put the prepared ones in ice-water until you put them into the jars Pack jars tightly with the spears standing upright( spears go on top of the spices already in the jar).
  • Fill jars with boiling vinegar/syrup , make sure the jar's edges are clean with no vinegar/syrup on them. Place a lid on and screw on the ring.
  • Check that they have popped.
  • Leave for at least 2 weeks & enjoy.