Home-made pickled cucumber

Home-made pickled cucumber

This makes a BIG batch of pickles. You can easily halve this quantity should you not require such a big amount of pickles.
Course Pickles, preserves
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Alida Ryder


for the pickling liquid

  • 3 cups 750ml white grape vinegar
  • 2 cups 500ml water
  • 1.5 cups sugar
  • 3 tablespoons sea salt flakes
  • 2 tablespoons dill seeds
  • 1 tablespoons coriander seeds

for the pickles

  • 2 large cucumbers sliced (I used a crinkle cutter)
  • 3 whole garlic cloves
  • large handful fresh dill


  • To make the pickling liquid, combine the ingredients in a saucepan and allow to come up to the boil.
  • In sterilised jars, layer the cucumber, garlic and dill then top with the hot liquid.
  • Close the jars tightly and allow to cool to room temperature. Place the pickles in the fridge and allow to stand for at least 2 days before serving.
  • These pickles will keep, unopened for up to 2 months.