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By Katrina Meynink

Published 2014

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  • 200 g (7 oz/ cups) sea salt
  • 10 Lebanese (short) cucumbers, washed
  • 500 ml (17 fl oz/2 cups) aged chardonnay vinegar
  • 2–5 tablespoons caster (superfine) sugar 2–3 teaspoons mustard seeds, toasted
  • 3 dill sprigs


Put 2 litres (70 fl oz/8 cups) of water and the salt in a large saucepan and stir until the salt has dissolved. Add the cucumbers, ensuring they are fully submerged. If you need to add more brine, the ratio is 10 per cent salt to water. Cover and refrigerate for 60 hours.

Combine the remaining ingredients in a saucepan over medium heat, stir to dissolve the sugar and simmer for 2–3 minutes, then cool to room temperature. Remove the cucumbers from the brine solution and put them in a bowl with the vinegar mixture, stir to combine, then transfer to sterilised jars. Seal and refrigerate for 60 hours to pickle before using. Consume within 2 weeks.