Cucumber pickle!

I’m hearing the cucumbers are doing well at the field so thought I’d share a fantastic recipe I discovered in last years glut! It’s not at all sharp and goes really well with cold meat and BBQs.

pickled cucumber

Makes: approx 1.25kg (2 3/4 lb), 1 medium preserving jar plus 1 small preserving jar


  • 1 large cucumber diced or sliced
  • 1 large onion (white), peeled and chopped or sliced
  • 1 small green pepper, finely sliced
  • 1 tsp sea salt
  • 300ml (10 fl oz) cider vinegar
  • 225g (8oz) light brown soft sugar
  • 1/4 level tsp celery seeds
  • 1/4 level tsp mustard seeds
  • 1/4 level tsp ground cloves
  • 1/4 level tsp dill


  • Put cucumber, onion and pepper in a large bowl, add the salt and mix thoroughly. Cover the bowl and leave to stand for a couple of hours.
  • Rinse the vegetables under cold water, drain and put in to a preserving pan or large heavy-based, stainless steel saucepan. Add the vinegar and bring to the boil. Turn off the heat.
  • Add the remaining ingredients and stir to dissolve the sugar. Leave to cool. Ladle in to sterilised jars with non-metallic or vinegar proof lids, seal and label. Store in a cool dark place. Allow flavours to mature for at least a month and refrigerate after opening.

There are loads of other recipes in the book too – The Preserving Book, Lynda Brown (A Dorling Kindersley / Soil Association publication).