Pickled Cucumbers

Pickled Cucumbers


  • 1 cucumber, cut in half and seeds removed
  • 100g caster sugar
  • 1og sea salt
  • 25ml water
  • 100ml white wine vinegar
  • 1 teaspoon mustard seeds



  1. Slice the halves of cucumber thinly and place into a bowl. Sprinkle over the salt and mix. Leave for 30 minutes to draw the excess moisture out.
  2. Meanwhile heat the vinegar, sugar, water and mustard seeds in a pan. Remove from the heat and allow to chill.
  3. Wash the cucumber to remove the salt and place in a sieve or colander to drain.
  4. Add the cucumber to the cure and place in a sterilised jar.
  5. Leave for about 12 hours before eating, and they will keep for a couple of weeks in the fridge.