Don't know what to do with excess cucumbers? Try Karmela Vukov Colić's recipe for pickled cucumbers

Karmela Vukov Colić, a former Croatian Radio Television (HRT) host and now director of the Dugo Selo Tourist Board, has shared her grandmother's recipe for quick pickled cucumbers. Vukov Colić, known for her love of gastronomy and author of several cookbooks, often shares recipes on social media. This particular recipe is designed for using up a surplus of cucumbers that are growing rapidly.

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Grandma's quick pickled cucumbers. Grandma would often quickly pickle some when there were a lot of cucumbers in the garden – so they wouldn't go to waste. So we did the same, because our cucumbers are growing like crazy.

The method involves slicing larger cucumbers and arranging them in a jar. A brine is prepared using equal parts white vinegar and water, along with a few peppercorns. This mixture is poured over the cucumbers until the jar is full. Once the liquid settles, fresh dill flowers are added to the top before sealing the jar. The cucumbers are then left to sun-cure for three to four days.

Vukov Colić specifies that these pickles are meant to be eaten immediately and are not intended for winter storage. She mentions that she prepares her traditional winter pickles using cornichons and a different recipe from her grandfather, which she plans to share soon.

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Cut larger cucumbers in half, arrange them in a jar. Make a brine from 1/2 quantity of white vinegar and 1/2 quantity of water (for this jar, about 7 dl of each) and a few peppercorns. Pour over the cucumbers to the top. When the liquid settles a bit, put green dill flowers on top and close the jar. Put it in the sun for 3-4 days.

Karmela Vukov Colić stepped away from her 31-year career at HRT due to health reasons, citing the demanding schedule of early mornings, late nights, and extensive fieldwork. After leaving television, she established a public relations business and dedicated more time to cooking and travel. She also launched a gastroblog, 'Ciao Karmela,' and published a successful cookbook during the pandemic featuring 120 family recipes.

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These cucumbers are eaten immediately, they are not intended for winter storage.