Cucumber dill pickles

Cucumber dill pickles

1 × 1 litre jar

Cucumber pickles are really easy to make and go with pretty much everything. Once you’ve tried them, you’ll want to make sure you always have a jar of these guys in the fridge, trust me. I eat them straight from the jar, work them into a potato salad or salsa verde and, of course, they’re ace with a grilled cheese sandwich. You can also cut them into chips (I like crinkle cut), and they’re wicked in a burger.


Quantity Ingredient
750g pickling cucumbers, rinsed and quartered
1 bunch dill
1-2 garlic cloves, peeled and thinly sliced
1/2 lemon, zest pared
250ml rice wine vinegar
250ml white wine vinegar
100g granulated sugar
2 tablespoons sea salt
1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1/4 cinnamon stick
pinch chilli flakes


  1. Put your quartered cucumbers and the dill into a large, clean jar or plastic container.
  2. Drop in the sliced garlic and lemon zest.
  3. In a large saucepan, combine the remaining ingredients, plus 250 ml of water, and simmer over a medium to high heat. Make sure to stir it constantly for about 10 minutes, until your sugar is fully dissolved.
  4. Turn off the heat and allow the pickling liquid to cool for around 5 minutes.
  5. Pour the warm liquid over your cucumbers, making sure they’re fully submerged. If need be, you can use a plate to weigh the cucumbers down as you fill the jar. Put the lid on the jar or container and refrigerate. The pickles will be tasty in 1–2 days, but they will be awesome in a week’s time. You can keep them, chilled, for up to 3 weeks, but after this time they will lose some of their crunch.
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