Homemade pickled dill cucumbers

  • Preparation time: 15 minutes + overnight
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Serves: 12 (makes 950ml jar)


300ml white wine vinegar
150ml water
75g caster sugar
1 whole large cucumber
2 bay leaves
2 tbsp peppercorns
½ x 20g pack fresh dill
3 cloves garlic, thinly sliced


1. Heat the vinegar and water together with the sugar in a saucepan until the sugar has dissolved. Remove from the heat and leave to cool completely.

2. Slice the cucumber and pack it into a sterilised jar with a lid. Add the bay leaves, peppercorns, dill and garlic. Pour over the sweetened vinegar, seal and leave to pickle for at least 1 hour, or preferably overnight.