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Dill Pickled Cucumbers


Makes 600g of pickles, enough for 2 X 500ml jars

We’ve grown a handful of tiny cucumbers, the sort that look like gherkins, but mostly we’re more successful with bigger cucumbers such as the Lebanese style ones that are a bit bigger than a man’s thumb. These, when sliced, make a terrific pickle that really goes well with corned beef or pastrami, though it’s also a cracker with cheese.


  • 600g Lebanese cucumbers, very thinly sliced
  • 1 brown onion, peeled and thinly sliced
  • 1 1/2 tbsp salt
  • 60 mls (1/4 cup) hot water
  • 250 mls (1 cup) white wine vinegar
  • 200g (1 cup) sugar
  • 2 tsp brown mustard seeds
  • 2-3 tbsp fresh dill, chopped
  • 1/4 tsp ground turmeric
  • chilli flakes optional


In a large non-reactive bowl, toss the cucumber slices, onion, salt and hot water and leave for three hours. Drain.

In a medium sized saucepan, pop the vinegar, sugar, mustard seeds, dill turmeric and chilli if using. Place on a raging flame to boil, add the cucumber and its soaking liquid and then turn right down to a simmer. Cook for 2 minutes then place in sterilised jars. Store a month, ideally, before using, to let flavours develop.