Dill Pickled Cucumbers

Dill Pickled Cucumbers
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Dill Pickled Cucumbers – a delicious store cupboard staple!

These Bread and Butter Dill Pickled Cucumbers are the result of a visit this morning to the Adelaide Central Market. I came upon some locally grown, freshly picked, young Lebanese cucumbers and I knew immediately how I would like to use them.

I like to always have a jar of these pickles on hand.

A balanced mix of vinegar, sugar, spices and dill produces a mild, slightly sweet pickle. I like to use the pickles on hamburgers and bread and cheese. I love the zing the pickles add to almost any sandwich.

This simple pickle is easily made, and a great way to start if you’re new to the pickle making process. I have a few tips to ensure success. Cucumbers contain approximately 95% water and all that water can dilute your pickling solution. To overcome this I like to use small cucumbers as their water content is a little lower and the skin more tender. I also soak them in a salt and water brine for 3 hours, before pickling, to draw out some of their moisture.

It is essential to use a non-reactive bowl and saucepan.

This means using plastic, ceramic, glass, enamel or stainless steel products. A reactive pan is one that contains metals that might interact with acidic foods, altering the colour and flavour. Aluminium, cast iron, and unlined copper are examples of reactive metals.

First of all, I suggest that you look out for bargain boxes of ‘seconds’ cucumbers at farmers’ markets as often the only difference is that they’re unevenly sized and not straight! These cucumbers are perfect for this recipe.

Do try these simple pickles, and please comment below if you do. There’s only one problem with these pickles – they keep disappearing!

Enjoy!

Xx Alex and Faye

P.S. These make a great gift! If you are looking for another edible gift idea, check out my Balsamic Glaze!

5 from 24 votes
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Dill Pickled Cucumbers

These easily prepared pickles have the perfect flavour balance of sweet and tangy, accented by fresh dill. They are extremely versatile, adding a little zing to many dishes.

Course Preserves, Side Dish
Cuisine American
Keyword cucumber, delicious, dill, easy, pickles, preserves, side dish, simple
Prep Time 15 minutes
Cook Time 5 minutes
Brining 3 hours
Total Time 20 minutes
Servings 12 people
Calories 77 kcal
Author Alexandra

Ingredients

  • 450 g Lebanese cucumbers young and fresh
  • 1 1/2 tbsp course salt *
  • 1 large onion * very thinly sliced
  • 1/4 cup boiling water freshly boiled

Pickling Liquid:

  • 1 cup white wine vinegar *
  • 1 cup white sugar
  • 2 tspn mustard seeds
  • 2 tspn fresh dill chopped
  • 1/4 tspn turmeric ground
  • 1/4 tspn dried chilli flakes

Instructions

  1. Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.

  2. Mix the cucumber and onion in a non-reactive* bowl.

  3. Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.

    Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.

  4. Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.

  5. For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.

  6. Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.

  7. Remove from the heat and leave the mixture to cool in the saucepan.

  8. Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.

    Once a jar is opened, store it in the refrigerator.

Recipe Notes

*See the notes regarding a non-reactive bowl and saucepan in the main notes above.

*I have also used young zucchini to make this pickle.

*The onion weight is roughly 200gm.

*The tablespoon is 20ml size.

*To produce the best-flavoured pickle it is important to use good quality vinegar

*To sterilise jars, heat the oven to 130C/ 270F, place the jars and metal lids on the racks and leave them for 20 minutes.

 

Nutrition Facts
Dill Pickled Cucumbers
Amount Per Serving
Calories 77
% Daily Value*
Sodium 875mg38%
Potassium 72mg2%
Carbohydrates 18g6%
Sugar 17g19%
Vitamin A 45IU1%
Vitamin C 2.1mg3%
Calcium 9mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Dill Pickled Cucumbers
Gluten Free Dill Pickled Cucumbers - It's Not Complicated Recipes #dill #cucumbers #sides #pickles
Gluten Free Dill Pickled Cucumbers - It's Not Complicated Recipes #dill #cucumbers #sides #pickles

Share
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    Shares
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117 Comments on “Dill Pickled Cucumbers”

  1. 5 stars
    I want to try this! I love pickles, but I’ve never made them before. I think it would be so much fun to make my own!

  2. 5 stars
    I got used to pickled veggies when I lived in South Korea. You will always find a dish of reddish, pickles o cucumbers on the table no matter where you go.

  3. For some reason, I thought pickling was much more complicated! Definitely going to have to try this because my son looooves pickles.

  4. 5 stars
    These look so so yummy & easy to make! I have a bunch of cucumbers I need to use so I will absolutely be doing this! Thank you!

  5. I love eating homemade pickles. It’s nice having a good recipe that’s easy to follow. Makes the process less intimidating!

  6. 5 stars
    Pickles are my favorite. I love it. But never thought it would be easy. As usual lovely recipe.

  7. Wow this is something i want to try ., thanks for sharing this recipe such a perfect this coming christmas .,

  8. Great recipe i never imagined cucumber in pickle. I would say its a must try recipe and i liked the fact you have given nutritional values .

  9. 5 stars
    These sound so incredibly good! I love pickled cucumbers, they’re a great thing to snack on

  10. 5 stars
    Thanks for sharing the recipe and the easy to follow steps to make your own dill pickled cucumbers. I never tried making them myself but now I will!

  11. 5 stars
    I have never used these in a recipe, but I would love to try. It’s always fun to try new things here and there!

  12. 5 stars
    stopppp!! ah my first reaction when i saw this was to freak out because these sound AMAZING!! currently traveling or else i would drop everything to make them right away- definitely trying this the day i get home!

  13. 5 stars
    I have never thought of making these, but now I see how easy it is I don’t know why I haven’t made them before!

  14. These look easy to try! My daughter loves pickles. Thanks for the tip about the right cookware. Good to know!

  15. I remember when I was in school we learnt how to make pickled cucumbers for science. It was a fun time and –as a lover of pickles– I ate them all!

    Fun post! x

    Michelle
    dressingwithstyle-s.com

  16. Oh my gosh, yes! I am such a pickle fanatic and I have always wanted to try doing my own. Thank you so much for this recipe!

    Josephine | Better as Us
    betterasus.com

  17. Pingback: Tasty Dips for Entertaining - It's Not Complicated Recipes

  18. 5 stars
    I always buy those ready-bottled pickles from the group dry stores coz I don’t know how to make it.
    Will share your recipe to my Mom for us to try 🙂

  19. Great recipe for one of our favorite condiments!! Pickles are so good on burgers, sandwiches, deep fried, or on their own 🙂 Thanks for sharing this delicious recipe!!!

  20. 5 stars
    I really thought Cucumber Dill pickles are a lot harder to make. I love pickles and will definitely give this a shot. Thanks a lot.

  21. Sounds simple and delicious. This will a great recipe for my first pickling experiment. Also great to learn about the reactive (metal) containers. Never stop learning…
    Thanks!

  22. I love pickled cucumbers but never tried pickling them myself. Can’t wait to try this recipe. Thanks!

  23. What an on time recipe for the season. I love having recipes on hand for all the cucumbers that come from my garden. I’ve already done a balsamic, and sweet pickle. Now I’ll use this recipe to try my hand at dill.

  24. 5 stars
    Oh my goodness, I love eating pickles a lot and this is such a new easy recipe for me to make. Thanks for sharing this with us.

  25. 5 stars
    This sounds great, I love pickles, it taste so great with meat or sandwiches. Can’t wait to try this.

  26. This delicious looking pickle is so different from the Indian pickles I make at home. The recipe is doable and easy to follow. Also like the useful tips you’ve added.

  27. Alex, this looks like an awesome dish to try. The only thing is Lebanese cucumbers are unfamiliar to me. I will have to look it up. There are only two types of cucumbers available here so I hope that one of them will be suitable.

    1. Alvern, Lebanese cucumbers are small, slim cucumbers. I have also made this recipe using very young zucchini. Other cucumbers, if they are very fresh, should work fine. 🙂

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