~ 8 servings


·         1 medium cucumber, sliced into wedges ·          1 tsp black peppercorns
·         1 tsp mustard seeds ·         360ml white distilled vinegar
·         1 tsp coriander seeds ·         1 tsp sugar
·         1 handful fresh dill sprigs ·         2 tsp salt



  1. Add cucumber slices to a large mason jar or glass container along with coriander seed, mustard seed, and dill. Set aside.


  1. To a small saucepan add distilled white vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavour as needed, adding more salt or sugar to taste.


  1. Let the brine cool then refrigerate for at least 30 minutes to 1 hour. Once thoroughly cooled, pour the brine over the cucumbers until your glass container is full. Ensure the cucumbers are fully submerged. If needed, add more vinegar or a little water to cover.


  1. Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavours will deepen and intensify the longer it marinates. Ideally leave for 24 hours.


  1. The pickles will keep in the refrigerator for 2-3 weeks. Not freezer friendly.


Enjoy the pickles in salads, with strong cheeses, cold meats, or however you prefer!