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Pickled Baby Cucumbers

Making your own pickled baby cucumbers at home is surprisingly easy and far healthier than most shop-bought versions, as you can control both the salt and sugar content. These quick pickles are especially popular in Eastern European cuisine, where they are often served simply, or with a touch of garlic or chilli for extra kick. Crisp, fresh and lightly tangy, they’re incredibly versatile: enjoy them with smoked salmon or fish, alongside cheese and cold cuts, or tucked into sandwiches, hot dogs and burgers. Once you try them homemade, you may never go back to store-bought again.  
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • About 8–10 mini cucumbers
  • 1 Tbsp salt
  • 200 ml white wine vinegar
  • 1 Tbsp sugar
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 1 garlic clove optional
  • 1 chilli optional

Method
 

  1. Slice the cucumbers lengthways into about 5 mm-thick slices. Place them in a colander, sprinkle with the salt and mix gently.
  2. Cover and leave to rest for 20 minutes to draw out excess moisture.
  3. Meanwhile, place the vinegar, sugar and 200 ml water in a saucepan. Heat gently until the sugar has dissolved, but do not boil. Remove from the heat and allow to cool until lukewarm.
  4. Lightly press the cucumbers to remove excess liquid, then rinse briefly under cold running water.
  5. Layer the cucumber slices neatly on top of one another in a sterilised glass jar, packing them in quite tightly. Scatter over the coriander seeds, then add the bay leaf, garlic and chilli if using.
  6. Pour the cooled pickling liquid over the cucumbers, ensuring they are completely submerged.
  7. Seal the jar and leave to pickle for at least 24 hours before using.
  8. Store in the fridge for up to 2 weeks.