Dill pickled cucumbers are tangy, crisp and juicy, begging you to take them out of the jar and pop them into your mouth as-is or stack some on a burger for some extra sweet-and-sour crunch.
Because they’re so convenient and versatile, pickled cucumbers make a great addition to just about any snack, side dish or main course. Serve some pickles alongside smoked trout or layer them on a grilled cheese sandwich. Whichever way you decide to use these cucumber pickles, they are screaming to be set free from their glass jar and take centre stage on your plate!
Dill pickled cucumbers deserve a space in every fridge. So tart and savoury, these mouth puckering little treats are an easy crowd pleaser every time.
Did you know that pickled cucumbers are high in particular types of fibre that feeds probiotic gut bacteria, making them not just tasty but really healthy for you too. Who could resist?
Dill Pickled Cucumbers
Ingredients
- 350 g small pickling cucumbers or larger ones, quartered lengthways
- 3 cups water
- 1 cup vinegar
- 1 tbsp sugar
- 1 tbsp salt
- 3 sprigs fresh dill
- 1 tbsp coriander seeds
- 1 tbsp celery seeds
- 5 black peppercorns
Instructions
- Wash cucumbers and pat dry, place in a bowl and cover with iced water. Chill for at least three hours (this will make the pickles crunchier). Pat them dry before bottling.
- Place the cucumbers into sterilised jars
- Place all the ingredients except the cucumbers in a saucepan and bring to a boil
- Pour the hot pickling liquid over the cucumbers making sure they are completely covered
- Seal the jars and allow to cool
- Allow the pickle to develop, at least two days before eating
More great ways you can make use of your homemade Dill Pickled Cucumbers
Tartare Sauce
Ingredients
- 1 cup mayonnaise
- 3 tbsp capers chopped
- 2 tbsp parsley chopped
- 1 to 2 dill pickles diced
- squeeze of lemon
- dash of tabasco optional
Instructions
- mix all ingredients until well combined
- Chill in the fridge until required
Potato Salad
Ingredients
- 4 baby potatoes cut in halves boiled until just soft
- 2 medium boiled eggs
- ¼ cucumber pickle diced
- ½ cup mayonnaise or yoghurt
- salt and pepper to season
Instructions
- Combine all ingredients whilst potatoes are still warm
- Chill in the frige until ready to serve
Salsa Verde
Ingredients
- 1 cucumber pickle
- 4 anchovy fillets
- 2 tbsp capers
- 1 tbsp dijon mustard
- 3 tbsp red wine vinegar
- 1 cup fresh parsley
- ½ cup each fresh basil and mint
- ⅔ cup olive oil
- salt and pepper to taste
Instructions
- Blitz all the ingredients together
- Set aside until serving
Guacamole
Ingredients
- 1 avocado pip removed and mashed
- 2 tbsp parsley or coriander your choice
- pinch of chilli flakes optional
- ½ cucumber pickle diced
- squeeze of lemon
- salt and pepper to season
Instructions
- Mix all ingredients together
- Chill, covered until ready to serve
Cucumber Pickle Dip
Ingredients
- 250g cream cheese at room temperature
- 1 cucumber pickle diced
- 1 tbsp fresh dill chopped
- 2 to 3 tbsp pickle juice for thinning
Instructions
- mix the cream cheese until soft and smooth
- add the pickling juice until the desired consistency is reached
- Note that the dip will thicken up in the fridge
- Stir in the diced cucumber pickle and the dill
- Chill for 30 minutes before serving
The ultimate 32 ounce glass mason jars for any kitchen - sturdy, airtight and reusable. Comes with 12 jars, 12 lids and 12 bands. Wonderful for preserving, general storage or gifting.
