Member recipe

Pickled cucumber with dill

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Cooking time

Prep: 10 minutes Cook: 6 minutes

Skill level



1 kg

Making your own pickled cucumber is so tasty and super easy to do. These pickled cucumbers take only 2-3 days to be ready. They are delicious with any salads, sandwiches and adding an irresistible crunch and flavour to your summer BBQ with vegan burgers and sausages.

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  • 1kg Persian cucumbers
  • 2 tsp salt
  • 1 tbsp maple syrup
  • 1 litre water
  • 200ml white vinegar
  • 20g fresh dill, roughly chopped
  • 2 clove garlic, thinly sliced
  • 1 tbsp whole black peppercorn


  1. Wash and drain the cucumbers. Cut off the ends of the cucumbers and slice them in half long-ways.

  2. Strip the dill from its hard stems and chop roughly.

  3. Pour 200ml water and 200ml white vinegar into a small saucepan over medium heat, add maple syrup and salt. Heat and stir until all the salt is dissolved. Remove from the heat and set aside.

  4. Place the cucumber, garlic, dill and peppercorns into a large glass jar.

  5. Mix 800ml cold water with the pickling liquid and pour into the jar.

  6. Cover and place in the refrigerator for 2-3 days.

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