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Home » Homemade Pickles » Quick and Easy Pickled Cucumbers Recipe

Quick and Easy Pickled Cucumbers Recipe

Author: Karon Grieve Published : August 2014

Recipe
pickled cucumbers
quick and easy pickled cucumbers pin image

No self respecting burger would be complete without dill pickle. But for me it has to be pickled cucumbers that graces my favourite burgers.  This quick and easy pickled cucumbers recipe will soon have you whipping up your own and having delicious pickles all year round.

close up of jar of pickled cucumbers

Summer – gardens – picnics – tea parties – cucumber sandwiches. It all kind of follows on one into the other. But what about something with just a wee bit more bite, a bit more zing than the ubiquitous cucumber ever so thinly  sliced in a delicate cucumber sandwich.

Let’s butch up the cucumber and give it some guts by making these quick and easy pickled cucumbers!

pickles on sieve

Like all good recipes that make it into your keepers file this Pickled Cucumber one is quick and easy to do.

Pickled Cucumber Ingredients

  • Juice of 1 lemon
  • 450ml/1 pint white wine vinegar
  • 200g/7 oz granulated sugar
  • 1 tsp salt
  • 12 peppercorns
  • 2 cloves garlic
  • 2 cucumbers
  • 2 sprigs dill
  • 2 sprigs mint

pickles in bowl

How to make these pickles

  • Pour the vinegar and lemon juice into a pan and add the sugar, salt and peppercorns. Heat on a medium temperature until the sugar has completely dissolved and then raise the temperature to boiling for 5 minutes.
  • Remove the pan from the heat and allow to cool completely.
  • Slice the garlic into slithers and chop the cucumber into 5mm/1/4 ” rings.
  • Rip up the herbs.
  • Pack a 1 litre sterilised jar with layers of the cucumber, herbs and garlic.
  • Pour over the cooled vinegar and pop on the lid.
close up of pickles

How long will these pickled cucumbers last

Store in a cool dark cupboard and use within 6 months. Once opened store in the fridge and use up within a month.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

How to serve pickled cucumbers

Use your pickled cucumbers instead of the traditional dill pickles in a burger bun. Add pickled cucumbers to a smoked salmon sandwich with some salad greens and a dollop of creamy mayonnaise. Serve pickled cucumbers alongside IKEA meatballs in true Swedish style!  Or just grab a fork and dig in when the notion strikes you.

Enjoy!

larder links

Looking for more fun and easy pickling ideas? Then check these out before you go;

Traditional English pickled onions

Quick and easy pickled carrots

Sweet and sour pickled blackberries

Spanish style pickled cherries

Simple homemade pickled samphire

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
jar of pickled cucumbers

Quick and Easy Pickled Cucumbers

Karon Grieve
Pickled cucumbers are perfect on burgers, BBQ, sandwickes, with IKEA style swedish meatballs, sandwiches and more.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course pickles
Cuisine British
Servings 1 large jar 1 litre
Calories 977 kcal

Ingredients
 

  • 1 lemon juice only
  • 450 ml white wine vinegar
  • 200 g granulated sugar
  • 1 tsp salt
  • 12 peppercorns
  • 2 cloves garlic
  • 2 cucumbers
  • 2 dill sprigs of dill
  • 2 mint sprigs of mint
Metric – US Customary

Instructions
 

  • Pour the vinegar and lemon juice into a pan and add the sugar, salt and peppercorns. Heat on a medium temperature until the sugar has completely dissolved and then raise the temperature to boiling for 5 minutes.
  • Remove the pan from the heat and allow to cool completely.
  • Slice the garlic into slithers and chop the cucumber into 5mm/1/4 ” rings.
  • Rip up the herbs.
  • Pack a 1 litre sterilised jar with layers of the cucumber, herbs and garlic.
  • Pour over the cooled vinegar and pop on the lid.
  • Store in a cool dark cupboard and use within 6 months.
  • Once opened store in the fridge and use within a month.

Notes

Perfect with burgers and BBQ, sandwiches, salads and so much more

Nutrition

Calories: 977kcalCarbohydrates: 227gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 2381mgPotassium: 1211mgFiber: 8gSugar: 211gVitamin A: 702IUVitamin C: 83mgCalcium: 168mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Homemade Pickles, Summer

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Comments

  1. Cumbrian says

    August 11, 2014 at 1:27 pm

    One I use, American I think.

    Cucumber pickle
    • Cucumbers, unpeeled and cut into thin slices ( a mandolin slicer works great)
    • 1 or 2 small onions, sliced and separated into rings
    • 3 cups white sugar
    • 2 cups white vinegar
    • 1/4 cup pickling salt
    • 1 teaspoon turmeric
    • 1 teaspoon celery seed
    • 1 teaspoon mustard seed
    1. Fill an empty 1 gallon bucket with cucumber and onion slices.
    2. Combine remaining ingredients and bring to a boil. Simmer for several minutes.
    3. Pour over cucumbers and onions.
    4. Stir and let cool.
    5. Cover and store in refrigerator. (Will keep for months, if they last that long!)
    6. They are ready to eat when they change colour.

    Reply
    • Karon says

      August 11, 2014 at 2:15 pm

      Thanks Ron, that sounds good.
      K x

      Reply
  2. barbara says

    January 25, 2018 at 3:28 am

    Can this mixture be put into a few glass jars to keep in fridge Thanks for help, Barbara

    Reply
    • Karon Grieve says

      January 29, 2018 at 11:06 am

      Yes,

      Reply
  3. barbara says

    January 25, 2018 at 3:48 am

    Me again
    This seems a lot of cucumber and onion and not enough liquild

    Reply
    • Karon Grieve says

      January 29, 2018 at 11:07 am

      I made this recipe so obviously the quantities worked for me

      Reply

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