It’s quite difficult to find ‘pickling’ cucumbers in Australia where I lived. They are more of an heirloom speciality product to be found at a higher price at Farmer’s Markets. I love the look of pickling cucumbers with all the little pimply prints on on the other skin. They taste great and are lovely and crisp, so of course, I simply had to make pickled cucumbers! I used to teach this recipe, it’s one of my favourites.



Spicy pickled cucumbers


  • 1 kg continental cucumbers thinly sliced
  • 1 brown onion thinly sliced
  • 1 chilli of choice per jar (optional)
  • 1/4 cup salt
  • 1/2 cup water
  • 1 cup white sugar
  • 2 cups white vinegar
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons freshly chopped dill
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper


  1. Thinly slice the cucumbers and and layer place in a large bowl. Add salt and stir well.
  2. Leave for 10 minutes
  3. Rinse cucumbers and drain well
  4. Top and tail the chillies. Place one in each jar.
  5. Place all the remaining ingredients into a large saucepan and bring to a simmer.
  6. Pile up cucumbers and chillies in the jars
  7. Add hot liquid
  8. Apply lids and process in a water bath for 10 mins or store in the fridge. Best eaten after 1 week but delicious from 1 hour! Like this recipe? Did you know I teach preserving workshops