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.
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!
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
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.
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 chutney and relish
How to sterilise jars and bottles
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!
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.
Quick and Easy Pickled Cucumbers
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
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.
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.
Thanks Ron, that sounds good.
K x
Can this mixture be put into a few glass jars to keep in fridge Thanks for help, Barbara
Yes,
Me again
This seems a lot of cucumber and onion and not enough liquild
I made this recipe so obviously the quantities worked for me