Skip to content
Quick pickled cucumbers with dill recipe

Quick pickled cucumbers with dill recipe

3 ratings

While it might seem like a culinary dark art, pickling can be painfully easy if you know what you're doing. This quick pickled cucumber recipe is about as simple as it gets: it takes 10 minutes to prep, 10 minutes to cook, and even less time to eat an entire jar. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 50 calories / serving
  • Vegetarian
  • Dairy-free


  • 300ml water
  • 2½tbsp salt
  • 60g (2¼oz) caster sugar
  • 125ml white wine vinegar or cider vinegar
  • 1 cucumber, thickly sliced
  • 6 dill sprigs
  • 2 garlic cloves, peeled and bruised

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    1g <1%
  • Sugars

    12g 13%
  • Salt

    7.5g 125%

of the reference intake
Carbohydrate 11.8g Protein 0.6g Fibre 0.6g


  1. Put 300ml water in a medium saucepan and add the salt sugar and vinegar. Slowly bring to the boil and once, boiling, add the cucumber.
  2. Remove from the heat and pour into a bowl with the dill and garlic. Set aside to cool for at least 2 hours before draining and eating.
  3. They will keep in the fridge, in their pickling liquid, for up to 5 days.

You may also like

Be the first to comment

Before you comment please read our community guidelines.