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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


makes 1 large or 2 medium jars


Gluten Free

Dairy Free

Nut Free

Sauces & Preserves



1 kg baby cucumbers, or gherkins

2 tsp celery seeds

2 tsp mustard seeds

4 cups white vinegar

2 cups sugar

2 tbsp salt



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.


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.


Once opened, store in the fridge.

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