Cucumbers cold pickled in vinegar mix


Staff member
May 27, 2012
Bellmere, QLD
Here's some home grown cucumbers (Lebanese I think) because they self-seeded in my garden so I don't know for sure but I was surprised to see fruit on the vine! It felt like yesterday when I had a look and saw only flowers then suddenly BANG like the next day there were several 4-6 inch cucumbers :shock:

Anyway, I decided to try a cold pickle method of curing them with a few ingredients I had on hand rather than my usual lacto pickled way or the boiling spices up way... We do love lacto pickled cucumbers but I had no spring water on hand and didn't want to use town water.

Plus I had no fresh dill growing and none of seeds or dried stuff either, but I did have some home dried fennel and a jar of cumin seeds plus mustard seed (both store purchased) so I bunged them in my pickle mix and they made quite a nice flavoured solution once all stirred up.

I'll be interested in how they taste!

Here's the pickle ingredients to make one litre sized jar packed with smallish cucumbers:
  • 2 cups plain white vinegar;
  • 1 cup of water;
  • 2 x tablespn sea salt;
  • 1 x tablespn sugar;
  • 1/2 teaspn dried fennel;
  • 1/2 teaspn cumin seed;
  • 1 teaspn mustard seed; and
  • 3 peeled cloves garlic left whole.
BTW, the above solution is enough for two litre jars.


Pack the clean jar with the cucumbers and ensure the garlic cloves are on the bottom.

Mix the rest of the ingredients in a jug until all the salt and sugar is dissolved.

Pour pickling mix over the cucumbers ensuring they are fully covered.

Store in the fridge for about 4 weeks at least before trying them.

cucumbers pickled in vinegar based mix.jpg

cucumber on trellis.jpg

I'll report back here in about 4 weeks with the verdict :twothumbsup: