How to Pickle Cucumbers


  • ½ a cucumber
  • 1 shallot, peeled
  • 1 sprig Dill, chopped
  • 1tbsp granulated sugar
  • Pinch of salt
  • 150ml malt vinegar
  • 1tsp whole mustard seeds


  1. Slice the cucumber and shallot very finely and layer in a 200ml jar and scatter with the dill.
  2. In a jug combine the sugar, salt, vinegar and mustard then pour over the cucumber.
  3. Seal the lid and leave in the fridge overnight before serving. Store in the fridge for up to two weeks.