• 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


  • STEP 1
    Wash and drain the cucumbers. Cut off the ends of the cucumbers and slice them in half long-ways.
  • STEP 2
    Strip the dill from its hard stems and chop roughly.
  • STEP 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.
  • STEP 4
    Place the cucumber, garlic, dill and peppercorns into a large glass jar.
  • STEP 5
    Mix 800ml cold water with the pickling liquid and pour into the jar.
  • STEP 6
    Cover and place in the refrigerator for 2-3 days.

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