Quick pickled cucumbers Recipe

Young cucumbers in an aromatic pickle of shallots, black peppercorns and dill.

Print this recipe
  • Preparation
    6hrs10
  • Cooking time
    6hrs5
  • Rest time
    1j
Rate this recipe
(1 vote) 5/5

Ingredients

Pour people
  • Cucumber(s) : 500 g
  • Cider vinegar : 500 ml
  • Black peppercorns : 25 g
  • Banana shallot(s) : 2 whole
  • Dill : 6 bunch
  • Caster sugar : 50 g
  • Maldon salt : 25 g
Add to my shopping list

Method

  • ETAPE 1

    This recipe makes 6 x 150ml jars.

  • ETAPE 2

    Young cucumbers are best for pickling if you can get them. Slice thickly, or cut into batons.

  • ETAPE 3

    Peel and finely slice the shallot. Place in a saucepan with the vinegar, peppercorns and thyme. Bring to just below a simmer then remove from the heat.

  • ETAPE 4

    Mix in the cucumbers then transfer everything to jars. The vinegar should completely cover the cucumbers - top up with more if necessary.

  • ETAPE 5

    Keep for at least 24 hours before using - they will become more pickled over time.

Chef's tip

«These pickles will keep well due to the vinegar, which is a natural preservative. Careful sterilisation of the jars will mean they keep even longer.»

Your comments