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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
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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!
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