Sauce & Pickle Recipes > Pickled Cucumbers

How to make pickled cumbers:
A popular crisp, green cucumber pickle delicious with your favorite cheese.


2 cloves of garlic
16 small tender cucumbers
2 dill flower heads
4 sprigs of dill leaves

for pickling mixture:
1 1/4 pints of water
8 fluid oz white wine vinegar
1 level tablespoon salt
3 bay leaves
6 black peppercorns
6 whole coriander seeds
6 whole allspice berries
(see measure conversions for more information)


- Put all pickling ingredients into a pan and boil for 3 minutes.
- Set aside to cool. Remove the skin from the garlic and chop it up.
- Pack the garlic and the washed cucumbers into glass jars, layering them with the dill leaves and chopped flower heads.
- Pour the cooled pickling mixture over the cucumbers making sure that the jars are filled.
- Seal the jars.
- The pickles can be eaten after two weeks.