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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
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Author
Alida Ryder
Ingredients
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
Instructions
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.