Sauces, dressings & condiments/ Side Dishes/ Vegan/ Vegetarian

Quick Cucumber Pickles

12 November 2020

This little side dish goes amazingly well with salads and on sandwiches, but also for example with an Indonesian rice table: just swap the dill with chili flakes and you’re good to go!

Quick Cucumber Pickles

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  • 1/2 cucumber, ribboned
  • ± 1 cup white vinegar. Any vinegar will work (apart from balsamico), but the lighter the colour the clearer the brine stays
  • 2 tbsp sugar cup sugar. Any sugar will work, but the lighter the colour the clearer the brine stays
  • Cold water to top off
  • Glass sealable jar
  • Bunch of dill, finely chopped OR
  • 1 tsp chili flakes



Ribbon ± half a cucumber, leaving the skin on. For this I used with a vegetable peeler but a cheese grater or a mandolin will work too.


Finely chop the dill and mix together with the cucumber.


Fill up a glass sealable jar with the cucumber dill mix, leaving ± 1.5 cm from the top. Depending on the size of your jar you might need more or less of the cucumber.


Add the sugar.


Top up the jar until 3/4 height with vinegar and the rest with water.


Close the jar and mix well.


Let pickle for a minimum of 15 minutes before eating, will keep in the fridge for 2 weeks.

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1 Comment

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