pickled cucumbers

★★★★★ 1 Review
Crafty57 avatar
By Esther Roberts
from Sydney

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 Review
prep time 30 Min
cook time 30 Min

Ingredients For pickled cucumbers

  • 750 g
    small lebanese cucumbers
  • 2/3 c
    fresh dill
  • 2 tsp
    black pepper corns
  • 3 c
    water
  • 1/2 c
    white wine vinegar
  • 1 1/2 Tbsp
    coarse salt
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How To Make pickled cucumbers

  • 1
    Wash 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.
  • 2
    Combine 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.
  • 3
    Store 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.

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