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Buttercrunch Cucumber Pickles

This is a great way to store a surplus of summer cucumbers so you can enjoy them throughout the winter. A jar makes a great gift!

Prep Time

20 mins

plus standing

Cook Time

15 mins


makes 4 large jars


Gluten Free

Dairy Free

Nut Free

Sauces & Preserves



3-4 telegraph cucumbers, very thinly sliced (about 12 cups)

4 large onions, peeled and very thinly sliced

1/2 cup salt

3 1/2 cups sugar

4 cups white vinegar

2 tsp ground turmeric

2 tbsp mustard seed

4 cloves garlic, thinly sliced

1 tsp celery seeds



Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water.

Leave at least 12 hours then drain off all liquid.

Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to a boil over high heat.

Add the drained cucumbers and onions.

As soon as the liquid boils remove from heat and transfer to sterilised jars, leaving 1cm gap at the top.

Screw down tightly with sterilised lids and store in a cool place.

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