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Pickled Cucumbers

Makes four 1lb (450g) jars


Great way of preserving all those surplus cucumbers from your garden

  • 3 lb. (1.35kg) cucumber
  • 4 oz. (125g) granulated sugar
  • 1 pint (600ml) vinegar
  • half a pint (300ml) water
  • 1 tsp. salt
  • 1 tsp. calcium chloride
  • one and a half tbsps. mixed pickle spices

    Cooking Instructions:
    1. Either slice the cucumbers or if they are small leave them whole
    2. Blend together the water, vinegar, calcium chloride, sugar and salt
    3. Put the cucumber in a bowl and pour over enough of the mixed liquid to cover
    4. Put a lid on the bowl and leave overnight
    5. Drain the liquid from the bowl into a pan and add the spices
    6. Bring to the boil, then add the cucumber and simmer gently for about ten minutes
    7. Pack the cucumber and pickle solution into warmed jars and seal or cover with waxed paper

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000