Jar of pickled cucumbers on wooden background

How To Make Your Own Quick Pickled Cucumber

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24 August 2023

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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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