Save Recipe
Pickled Cucumbers
This recipe works equally well with trimmed asparagus spears and can be scaled up if you have a bumper harvest.
Prep Time
30 mins
plus cooling
Cook Time
5 mins
Serves
makes 1 large or 2 medium jars
Vegan
Gluten Free
Dairy Free
Nut Free
Sauces & Preserves
$
Ingredients
1 kg baby cucumbers, or gherkins
2 tsp celery seeds
2 tsp mustard seeds
4 cups white vinegar
2 cups sugar
2 tbsp salt
Method
STEP 1
If using medium cucumbers, cut them in half, then lengthwise into 6-8 wedges, discarding the seeds.
Halve small lebanese cucumbers or large gherkins lengthwise and leave medium and small gherkins whole.
Place in a large pot, cover with boiling water and allow to stand until water is cold.
Drain well, then repeat twice (this removes bitterness and semi-cooks them so they can be stored without spoilage).
When cool, drain thoroughly and pack into 1 or 2 sterilised jars.
Sprinkle celery and mustard seeds into jar or jars.
STEP 2
Heat vinegar, sugar and salt in a pot, stirring to dissolve sugar, then boil for 2 minutes.
Pour over cucumbers, overflowing the liquid from the jars.
Wipe rims to remove any seeds before sealing with sterilised screw-top lids.
Store in a cool cupboard for at least 3-4 weeks before using.
Don’t panic if they shrivel a bit – they will plump back up and keep for months.
STORAGE
Once opened, store in the fridge.
