Cucumber Pickle

Preparation info

  • Difficulty


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 2 large cucumbers
  • 1 large Spanish onion
  • 1 green pepper
  • 2 tbsp sea salt
  • 225 g/ 8 oz muscovado sugar
  • 1 cinnamon stick
  • 1 tsp allspice
  • 2 bay leaves
  • 2 cloves
  • 450 ml/ ¾ pt white wine vinegar


Use a mandoline to slice the unpeeled cucumbers and peeled onion into the thinnest slices. Cut the green pepper in half, deseed and cut into the thinnest strips possible.

Mix the cucumber, onion and pepper together and spread them out over a large flat dish. Scatter over the sea salt and leave at room temperature for 2 hours.

Rinse thoroughly in a colander and reserve, allowing excess moisture to drain off.

Put the muscovado sugar, cinnamon stick, allspice, bay leaves and cloves in a pan with the vinegar. Bring slowly to the boil, turn down the heat and simmer for 5 minutes.

Add the sliced vegetables. Turn down the heat to its lowest setting and continue to cook for 2 minutes, but do not allow it to boil.

Remove from the heat and pour and spoon into sterilized jars. Put lids on when cold and keep for 3–4 weeks before eating. Once opened, keep in the refrigerator.