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Pickled Cucumbers

If you’re looking for a super quick and easy recipe to use up any spare cucumbers in your fridge then this is a great recipe for pickling them.  The mellow flavour of the cucumber makes them ideal for pickling, and this goes really well as an accompaniment in a burger bun, in a roast beef sandwich or on the side with an assorted cheese board.

Cucumbers belong to the same family as squash, pumpkin and watermelon and are packed full of health benefits.  The play an important role in brain health and contain numerous antioxidants including Vitamin C and beta-carotene to name a few.

The pickles will definitely get better the longer they sit in the fridge.  I would leave them at least overnight before eating them and they will keep in your fridge of a couple of weeks.

Gill x


  • 1 whole sliced cucumber
  • 2 tbp salt
  • 120ml white vinegar
  • 250ml water
  • 50g sugar
  • 2 sliced chilies
  • 2 tbsp peppercorns


    1. Finely slice your cucumber and chilies using a mandolin or knife and set aside.
    2. In a pan, add the water, salt, sugar and vinegar and gently bring to the boil.
    3. In a jar place the sliced cucumber, chilies and peppercorns, and pour in the hot liquid from the pan.
    4. Set aside to cool, then seal and place in the fridge overnight to develop the flavour.

    Nicki's Tuppenceworth

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    Nicki X