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Sweet Cucumber Pickle

  • Makes 2.5 litres
Sweet Cucumber Pickle


  • 1.75 kg (about 4) short cucumbers
  • 600 grams (about 4 large) onions
  • 6 tblsp salt (not iodised nor flaky)
  • about 8 cups cold water to cover
  • 1 litre cider or white wine vinegar
  • 1 tblsp ground turmeric
  • 1 tblsp mustard seeds
  • 2 tsp white peppercorns, crushed
  • 18 whole cloves
  • ¼ tsp celery seed (optional)
  • 3½ cups sugar


  1. Cut the cucumbers and onions into 2mm thick slices and layer in a deep non-metallic bowl with the salt and the pour over the ice-cold water. Cover and allow to stand in a cold place (a refrigerator is best) over night.
  2. Drain well the next day, rinse thoroughly in fresh cold water and drain again.
  3. Place in a large saucepan or preserving pan with the vinegar, turmeric, mustard seeds, peppercorns, cloves and sugar. Bring to a rapid boil and then boil for 10 minutes, stirring occasionally.
  4. Bottle into hot sterlised jars and seal. Stand 2 weeks if you can before serving to allow the flavours to marry together.

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