Pickled Cucumbers

Esther Roberts


I am a real pickle person. I bought a heap of organic cucumber while I was away, I love them fresh but I love them more pickled so I found this recipe and made them. Quick and easy as well as very enjoyable, all that has tasted them love them.

★★★★★ 1 vote
30 Min
30 Min


750 g
small lebanese cucumbers
2/3 c
fresh dill
2 tsp
black pepper corns
3 c
1/2 c
white wine vinegar
1 1/2 Tbsp
coarse salt

How to Make Pickled Cucumbers


  • 1Wash the cucumbers and dry well. Thinly slice and layer in a clean dry 3 litre - 12 cup jar alternately with the dill and pepper corns.
  • 2Combine the water, vinegar and salt in a medium saucepan. Bring to the boil over a medium high heat, then carefully pour the hot liquid over the cucumbers in the jar. Seal the jar immediately. Set aside for at least one week to pickle before serving.
  • 3Store at room temp before opening.

    If you like you can put chilli in as well, I got two small red chillies and cut them in half, layered three of them in the jar and boiled the other piece in the liquid before pouring onto cucumbers. Enjoy.

Printable Recipe Card

About Pickled Cucumbers

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy