Pickled Cucumbers
Prep time
Cook time
Total time
  • 2kg continental cucumber
  • ¼ c salt
  • 500ml white wine vinegar
  • 500ml water
  • 1½c sugar
  • ¼ t cayenne pepper
  • 2t yellow mustard seeds
  • 2T peppercorns
  • 1 cup dill fronds
  1. Thinly slice the cucumbers - I use a mandoline slicer to get them super thin.
  2. In a saucepan combine the salt, vinegar, water, sugar, cayenne pepper, and mustard seeds. Bring to the boil and stir to allow the sugar and salt to dissolve.
  3. Pack the cucumber into sterilised jars. Layer pinches of dill fronds and peppercorns throughout the cucumber. Make sure you pack the cucumber in quite firmly.
  4. Pour the hot vinegar mixture slowly into the jar, allowing the mixture to seep in between the layers. Tap the jars to help any air bubble escape.
  5. Place the lid on the jar while the mixture is still hot, and allow to cool. Sealing the mixture while hot is very important to preserve the pickles.
  6. Sit the pickles on a shelf for at least a week before opening to allow the flavours to infuse.
Recipe by Country Life Experiment at https://countrylifeexperiment.com/2018/03/pickled-cucumbers/