• 12 long pickling cucumbers, cut into thin rounds
  • 1 cup water
  • 1 large onion, thinly sliced
  • 1 3/4 cup white vinegar
  • 1/2 cup sugar
  • 1tbsp pickling spice
  • 1 1/2 tsp dill seeds
  • 1/2 tsp turmeric

Author of this recipe

Sou Kan

Sou Kan

Amateur cook

My Malaysian Chinese heritage means a lot of spice influence, as well as traditional, home cooked Chinese food that my mum makes - which you can’t find in restaurants.   Read more

I love how simple pickled cucumbers can add a punch of flavour to any meal. I put pickles in a coleslaw to add an amazing sweet-tanginess and they can bring a simple salami sandwich to life. 

This easy pickle recipe is one of those recipes that keeps being shared amongst family and friends. Often that's because I've dressed up a jar of pickles and given them out as presents, and they've been so popular that my friends want to make it themselves. Once, I accidentally forgot to include sugar in the recipe list - my friend wondered why her pickles didn't taste quite the same as mine!

When it comes to choosing the cucumbers, look for uniformity and cucumbers that have thicker walls (to hold up to the pickling process) and a dry matter content. My pick is the Lebanese cucumber.

Total votes: 541



  • Put the sliced cucumber and onion in a bowl and add salt. When the vegetables are limp, make up the liquid.
  • Put all other ingredients into a pot and bring to a boil.
  • Add cucumber and onion (including the salt) to the liquid, then remove after a quick blanch. Place the pickles in a jar.
  • When the liquid has cooled, pour into the jar and seal. 

Tips from the author

Once you've jarred the pickles, leave them to ferment in a cool, dark place. They will keep for up to a month. 

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