Pickled cucumber slices
A crisp and tangy cucumber pickle with onions, delicately spiced and preserved in a sweet vinegar brine. Perfect for sandwiches, salads, and as a long-lasting pantry staple.
Updated : 22 August, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Cucumber
1
Onion
1 tablespoon
Sea salt
300 milliliters
Vinegar
150 grams
Sugar
0.5 teaspoon
Curcuma
3 teaspoon
Grainy mustard
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can add some flavourful seeds to this pickling - dill and celery seeds, it would make the flavour pop even more.
Step 2
Trim the ends from the cucumbers - there’s no need to peel them unless the skins are particularly tough. Slice the cucumbers and place them in a large bowl with the sliced onion. Sprinkle with salt and toss to coat evenly. Cover the surface with a sheet of baking paper and weigh down with a large plate. Leave in a cool place for at least 2 hours, or up to 24 hours.
Step 3
Transfer the cucumbers and onions to a colander and rinse thoroughly under very cold water. Drain well, tossing to remove as much excess moisture as possible.
Step 4
Place the remaining ingredients in a large saucepan and heat gently, stirring continuously until the sugar has fully dissolved. Add the cucumber and onion slices, bring to a gentle simmer, and cook for 3-4 minutes, or until the cucumbers are heated through and beginning to turn slightly translucent. Remove from the heat.
Step 5
Pack the mixture into sterilised jars, filling to the brim and ensuring the pickling liquid completely covers the cucumbers. Seal immediately. Invert the jars for a minute or two to sterilise the lids, then turn upright and leave to cool.
Step 6
This pickle can be enjoyed as soon as it has cooled. Alternatively, store in a cool, dry, dark place for up to 1 year. Once opened, keep refrigerated and use within 4 weeks.