Pickled Dill Cucumbers Recipe - Parrish Farms

Pickled Dill Cucumbers


The most popular choice for pickling, and for good reason. Cucumbers have thinner skins, crunchy texture, and smaller seeds, making them ideal for pickling. So, of course, it's no surprise our Parrish farmers have concocted the perfect recipe that is easy to make and ready to enjoy by the next day.

  • knife-fork Prep Time 23 h 00 m
  • clock Cooking Time 00 h 10 m
  • account Servings 1 Persons

Ingredients & Method


  • 400g of Mini Cucumbers or Sliced Cucumber
  • 300ml Malt Vinegar
  • 1 Shallot, Sliced Thinly
  • 1 Teaspoons Sea Salt
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Pickling Spices (or your chosen spices)
  • 1 Sprig of Dill
  • 500ml Jar


  1. In a saucepan, bring your vinegar, salt, spices and sugar to a boil to make your pickling liquid
  2. Slice your shallot into thin strips and line your jar with them, along with a generous handful of dill
  3. If using mini cucumbers, place them straight into the jar. If using regular cucumbers, slice them into discs or long strips and add them to your jar.
  4. Fill any gaps with extra dill or shallot
  5. Fill your jar with your hot vinegar, including the spices, and leave to cool
  6. Once cooled, tightly lid your jar and place it in the fridge or keep it in a cool place

Consume within 3 months

Ingredients needed to make Pickled Dill Cucumbers

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