Dill and Mustard Pickled Cucumber

Similar to the ‘fridge pickles’ (pages 134 -6 Vegetables, The New Food Hero’s) these are great with cold potato salad, with pickled herrings and sardines, or eaten as a snack or in a cheese sandwich.

Recipe Author: Peter Gordon
Vegetables, The New Food Hero’s
Photography by Jean Cazals
Reproduced courtesy of Quadrille publishing

Publisher's Copyrighted Material
Category:  Sauces, Dressings & Dips  - 


For 1 Batch(es)


  • 250 ml white wine vinegar (or cider or rice vinegar)
  • 2 teaspoons salt
  • 4 tablespoons caster sugar
  • 1 large cucumber
  • 4 banana shallots (or 8 ordinary shallots)
  • 4 garlic cloves, sliced
  • 1 tablespoon coarsely ground black pepper
  • 3 tablespoons mustard seeds
  • 2 small handfuls of dill, chopped roughly into 2cm lengths
  • few sprigs of oregano

Dill and Mustard Pickled Cucumber Directions

  1. 1. Place the vinegar, salt and caster sugar in a pan with 450 ml water and bring to the boil.

    2. Fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel.

    3. Cut both ends from the cucumber and slice it quite thinly, then place the slices in a bowl. Peel and slice the shallots then add to the cucumber, together with the garlic, pepper, mustard seeds, dill and oregano.

    4. Drain the hot water from the jar and pack it with the cucumber mixture. Pour the boiling pickling liquid over the cucumber and seal the jar while hot.

    Leave to cool on the tea towel, then place in the fridge. Leave for at least 3 days before using.