How to make cucumber pickle

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while being healthier.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a unique flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's cost.

dill

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor while dried herbs are more economical.

Finely slice the cucumbers and onions.

Layer the sliced cucumbers and onions in a bowl with salt as you go.

Place a plate on top and weigh it down with a heavy tin or weight, leaving it overnight or for a few hours.

Rinse the salted vegetables well and leave them to drain for a little while.

Place cold jars in a baking tray to sterilize them and put them in a cold oven.

Turn the oven to 140°C and keep the jars in the oven for 15 minutes to sterilize.

Boil the lids for 10 minutes and then drain them on kitchen paper.

Add sugar to a preserving pan along with the side of vinegar and heat gently to dissolve the sugar.

Bring the mixture to a boil and add the drained cucumbers and onions.

Boil the mixture for 1 minute, then use a slotted spoon to remove the cucumbers and onions and place them into the sterilized jars, filling them to the brim.

Simmer the remaining liquid in the pan very gently for about 15 minutes to reduce it slightly.

Transfer the mixture into a jug and carefully pour it into each jar until the pickles are completely covered with the liquid.

Seal the jars with sterilized lids and leave them to cool.

Label the jars and store them in a cool, dry place for up to 3 months.

Leave the pickles for about 3 weeks before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary