You’ve probably seen them floating in jars, crisp and tangy, on every Dutch supermarket shelf. But did you know you can march straight into the field and pick an augurk straight from the vine? That’s right — these little green cucumbers are a pick-your-own dream, and farms across the Netherlands invite you to do just that.

The Great Augurk Hunt

Forget the supermarket. Grab a basket, some sturdy shoes, and maybe a sunhat, because wandering through rows of crawling cucumber plants is surprisingly addictive. The season runs from July to September. The augurk is a small cucumber variety, harvested young when it’s about 3 to 8 centimeters long. You’re looking for firm, bright to dark green ones with a few little bumps — that’s character, not a defect. Leave yellowing, soft or oversized ones (over 10 cm). Cut the stem about half a centimeter above the fruit with scissors or a small knife rather than pulling, so you don’t damage the vine, and carry your haul in a shallow container so the augurken don’t bruise.

It’s best to go with a crew. Kids love the hunt (“Found one! No, that’s a slug…”), and there’s always one friend who tries to eat one raw right there. (Spoiler: the skin is a bit bitter. Better to wait.)

What to Do With Your Haul

Once you’ve filled your basket and paid by the kilo, you’re faced with a glorious problem: too many little green bullets. Fresh augurken keep only 3 to 5 days: store them unwashed in a perforated bag in the fridge and rinse them just before use. Most of all, they are made for pickling.

Two Cooking Recipes

1. Quick-Fridge Pickles (No Canning Required)

You went to all that trouble, so don’t boil them into mush. This recipe is ready in 48 hours.

  • 500g fresh augurken, washed and halved lengthwise
  • 250ml water
  • 250ml white vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 cloves garlic, smashed
  • A few sprigs of dill
  • 1 tsp mustard seeds (optional)

Bring water, vinegar, sugar, and salt to a boil. While that’s happening, pack the augurken into a clean jar with garlic, dill, and mustard seeds. Pour the hot brine over them until submerged. Let cool, then lid and refrigerate. They’re ready in 2 days and last for weeks (if you don’t eat them all first).

2. Augurk & Potato Salad with Dill

A tangy twist on a classic BBQ side.

  • 600g potatoes (waxy kind), boiled and cubed
  • 300g pickled augurken (from the jar you just made), diced small
  • 3 hard-boiled eggs, chopped
  • 1 small red onion, finely diced
  • 3 tbsp mayonnaise
  • 2 tbsp yogurt
  • 1 tbsp pickle juice (from the same jar)
  • Salt, pepper, fresh dill

Mix potatoes, augurken, eggs, and onion. Whisk together mayo, yogurt, pickle juice, salt, and pepper. Pour over the potato mix, toss gently, and top with dill. Refrigerate 30 minutes. Serve with grilled sausages.