Cucumber pickles


Preparation info

  • Makes

    3 × 1 litre

    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Shop-bought gherkins can be very acidic, so making your own allows you to get the balance of sweetness and acidity just right and is also easier than you might imagine. Eat the pickles with braised salt beef, smoked salmon or just a hunk of good cheese and crusty sourdough.


  • 3 cucumbers, sliced 5 mm thick
  • 1 onion, thinly sliced
  • 2


Place the cucumber slices, onion and salt in a large, non-metallic bowl and mix well. Cover with clingfilm and chill for 2 hours. Rinse and drain well, then transfer to a clean bowl.

Sterilize your jars and lids. Pack the cucumbers and onion into the jars so they fit snugly.

Put the seeds, vinegar, water and sugar in a small saucepan. Bring to