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Pickled cucumbers.

This is a excellent way to preserve a cucumber glut for the colder winter months.



  • 750g cucumbers (about 3 medium sized cucumbers)

  • 1tsp yellow mustard seeds

  • 20 each red pepper corns – any colour is fine

  • 1 fresh bay leaf

  • 1 red chilli sliced

  • 1 sprig of dill

  • 5 pieces of dill pollen - or a pinch of dill pollen - or a pinch of toasted fennel seed

  • 420g vinegar

  • 15g salt

  • 4g sugar

  • 3 sprigs thyme


First off you want to sterilize a mason jar by pouring boiling water in it and letting it to cool then pouring out the water.

I used a 1lt mason jar for this recipe.

while that's sterilizing prepear your ingredients.

Wash and chop your cucumbers into wedges so they fit into the jar later on.

Fill up the sterilized jars with the cucumbers and add sliced chilli, dill, dill pollen and thyme.

In a pot, bring vinegar to a boil together with salt, sugar, mustard seeds, bay leaf and pepper corns. Boil for about a minute.

Pour the liquid over the cucumbers to fill the jars.

Seal the jars and leave them in a coolish place.

These cucumbers will be ready to eat in a couple of days but will last a few months no problem.




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