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Pickled Cucumbers

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: pickles
Author: Karon Grieve


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


  • Pour the vinegar and lemon juice into a pan and add the sugat, 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 2 months.
  • Once opened store in the fridge.