Pickled cucumbers

Don't let any of your veggies go to waste, turn them into a selection of tangy pickles for later in the year.

  • 20 mins cooking
  • 6 hrs marinating
  • Serves 12
  • Print
Pickled cucumbers are a breeze to make, and will set you on a pickling adventure! Next stop - pickled chillis.
Now you've started your pickling journey, continue on with our favourite preserved fruits and vegetables from classic bread and butter pickles to Vietnamese pickled carrot and even pickled eggs thrown in for good measure.


  • 2 kilogram green cucumbers
  • coarse cooking salt
  • 1.5 litre (6 cups) white vinegar
  • 1 cup sugar
  • 3 small fresh red chillies
  • 2 tablespoon yellow mustard seeds
  • 2 tablespoon black mustard seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seeds
  • 6 whole cloves


  • 1
    Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
  • 2
    Next day, rinse cucumbers under cold water, drain. Combine vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
  • 3
    Add cucumbers, bring to boil, remove from heat immediately. Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture; seal when cold.


We used lebanese cucumbers in this recipe; however, pickling cucumbers would also be ideal. Recipe unsuitable to freeze or microwave.

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