Cucumber pickle

Try this delicious cucumber pickle with cold meat or in sandwiches.

Cucumber pickle


Makes 3-5 jars

3 large cucumbers, peeled, sliced into fingers
4 onions, peeled and sliced
3 Tbsp salt
600 ml white vinegar
1 cup sugar
1 tsp celery seeds
1 tsp mustard seeds


Place cucumber fingers, onions and salt in a bowl. Leave for 1 hour. Drain and rinse with cold water. Drain.
Combine vinegar, sugar, celery seed and mustard seed in a saucepan. Bring slowly to the boil stirring until sugar has dissolved. Reduce heat and simmer for 3-5 minutes.
Pack cucumber and onion into hot jars. Add hot vinegar mixture to cover. Seal immediately.
Use within 3 weeks of opening.

Option: Discard cucumber seeds.

Nutrition Information Panel

Per Serving [Per 100g Serves]
Energy 201kj
Protein 0.7g
Total fat 0.1g
- saturated fat 0.03g
Carbohydrates 11g
- sugars 10.7g
Fibre 0.5g
Sodium 663mg

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