Pickled Cucumber

Preparation info

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By Ben Shewry

Published 2012

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  • 60 ml (2 fl oz/¼ cup) white vinegar
  • 5 g ( oz) sea salt flakes
  • 5 g ( oz) caster (superfine) sugar
  • 2 whole cloves
  • 2 g (1/16 oz) garlic, chopped
  • 2 g (1/16 oz) dill leaves, chopped
  • 2 baby cucumbers


Bring a medium saucepan of water to a simmer.

In a bowl, combine the vinegar, salt, sugar, cloves, garlic and dill and mix well. Place the cucumbers in a small vacuum pouch, add the vinegar mixture and vacuum-pack on 100 per cent for 20 seconds in a chamber vacuum sealer*. Place the bag in the simmering water for 5 minutes. Remove the bag from the pan and cool under cold running water for 5 minutes. Leave the bag at room temperature for 2 hours before using.

When ready to serve, open the bag and quarter the cucumbers lengthways. Store in the pickling liquid until needed.