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Quick Pickles


  • Thinly sliced cucumber (you can try this process with other vegetables too) - enough to nearly fill the pickling jar you are using.
  • 1 cup white vinegar
  • 1 cup water
  • 1 Tablespoon sugar
  • 2 teaspoons sea salt flakes or kosher salt (it’s best not to use table salt)
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 cloves
  • 1 dry bay leaf
  • 2 sprigs fresh dill


  • Add the vinegar, water, sugar and salt to a saucepan and bring the liquid to a boil, stirring occasionally to dissolve sugar and salt.
  • Simmer for a minute or two and, once salt and sugar are fully dissolved, remove from heat and allow liquid to cool slightly while preparing the rest of the ingredients.
  • Place sliced cucumber into a large jar and add remaining ingredients to the jar.
  • Pour the liquid into the jar, fully submerging the cucumber and seeds and herbs.
  • Put the lid on the jar and place in the fridge to fully cool before serving - at least an hour.