Name: Pickled cucumbers with dill & spice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes about 3 x 450g/1lb jars
Cuisine: British
Ingredients: 3 medium cucumber; 1 large onion thinly sliced; 85g sea salt flakes (essential- table salt will render your efforts inedible); 500ml cider vinegar; 250g granulated sugar; 1 tsp coriander seed; 2 tsp yellow mustard seed; 1 tsp peppercorn; 1 tsp ground turmeric; small bunch dill

Home
Recipes
Pickled cucumbers with dill & spice

Pickled cucumbers with dill & spice

Good Food team

Save recipe

Makes about 3 x 450g/1lb jars

Easy

Prep: 20 mins

Cook: 5 mins

Plus overnight soaking

A star rating of 4.8 out of 5.23 ratingsRate

loading...

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sausage roll-ups

A star rating of 4.7 out of 5.7 ratings

Green tomato chutney

A star rating of 4.5 out of 5.101 ratings

Ingredients

Nutrition

Units:

MetricUS

3 medium cucumber
1 large onion

thinly sliced
85g sea salt

flakes (essential- table salt will render your efforts inedible)
500ml cider vinegar
250g granulated sugar
1 tsp coriander seed
2 tsp yellow mustard seed
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal32
fat0g
saturates0g
carbs6g
sugars6g
fibre1g
protein1g
salt0.4g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.23 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now