Pickled cucumbers with dill & spice

Pickled cucumbers with dill & spice

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(3 ratings)

Prep: 20 mins Cook: 5 mins Plus overnight soaking

Easy

Makes about 3 x 450g/1lb jars
Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal32
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.4g
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Ingredients

  • 3 medium cucumber
  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g sea salt flakes (essential- table salt will render your efforts inedible)
  • 500ml cider vinegar
  • 250g granulated sugar
  • 1 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp yellow mustard seed
  • 1 tsp peppercorn
  • 1 tsp ground turmeric
  • small bunch dill

Method

  1. Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

  2. Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

  3. Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

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Comments, questions and tips

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catie74
25th Jan, 2017
A great way to use a glut of cucumbers from the garden
Mariska123
12th Jul, 2015
5.05
Very easy to make and delicious. I used plain vinegar and a bay leaf instead of dill as I didn't have that when I was making this recipe. Worked fine.
StrahanMandy
18th Aug, 2014
Fantastic. Quick easy and delicious. Better than pickled gherkins from the supermarket!
daverj1987
30th Dec, 2013
How long should you pickle for?
Mariska123
12th Jul, 2015
5.05
I ate them after one day. Better after a week.
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