Quick pickled cucumbers with dill
A crisp and tangy Scandinavian-style cucumber pickle with dill and vinegar - refreshing, simple to make, and perfect as a side dish or condiment for fish, meats, or sandwiches.
Updated : 15 October, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Cucumber
1
Onion
2 teaspoon
Sea salt
100 grams
Sugar
100 milliliters
Apple cider vinegar
3 tablespoon
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Trim the cucumbers, leaving the skins on, and slice them very finely using a food processor slicing blade or a mandolin (with the guard on for safety).
Step 2
Place the cucumber and onion in a large bowl, sprinkle with salt, and shake the bowl to distribute it evenly. Cover with a sheet of baking paper and weigh down with a plate. Let it sit for at least 1 hour, or up to 24 hours for deeper flavour.
Step 3
After resting, transfer the cucumber mixture into a colander or large sieve and allow it to drain for 10-15 minutes. Return the cucumber to the bowl, then stir in the sugar, vinegar, and chopped dill until well mixed.
Step 4
Spoon the mixture into a large sterilised jar, pressing down to ensure the vinegar fully covers the cucumbers. Let it stand for about an hour before serving to allow the flavours to develop.
Step 5
Keep the pickled cucumbers refrigerated - they will stay crisp and delicious for up to a month.