How to make your own quick pickled cucumber

Jar of pickled cucumbers on wooden background

Get back to basics with this quick and easy recipe for pickled cucumbers. Great for your gut health, this little side dish will be a winner at dinner time.

We used to eat a lot more pickled veges in the old days before refrigeration. It was a great way to preserve them but it was also widely known that eating a little fermented food with your meals aided digestion. We now know that fermented foods are great for our gut microbiome. So popping a bit of sauerkraut or pickle on the side of your plate is not just about taste but health as well.

This is a lovely, quick recipe that makes a wonderful pickle to go with fish and meat.


1 telegraph cucumber or two small cucumbers, unpeeled and sliced very thinly 1 tablespoon coarse sea salt

11⁄2 cups water

1⁄2 cup white wine vinegar

1 cup sugar

1 bay leaf

2 allspice berries or 1⁄4 teaspoon ground allspice


  • Place the cucumber in a colander, sprinkle over the salt and let it stand for 30 minutes.
  • In a saucepan, combine the water, vinegar, sugar, bay leaf and allspice, and bring to the boil. Remove from the heat and leave to cool.
  • Rinse the salt off the cucumbers and, using your hands, squeeze as much moisture out of them as you can.
  • Place the cucumbers in a large jar and pour the pickling liquid over them.
  • Cover with a tight-fitting lid and refrigerate for at least three hours before using.

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