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Quick pickled cucumbers Recipe

Ingredients for 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
  • 1

    This recipe makes 6 x 150ml jars.

  • 2

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

  • 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.

  • 4

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

  • 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.»

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

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(1 vote)

  • Preparation  6hrs10
  • Cooking time  6hrs5
  • Rest time  1j

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