Pickled Cucumbers
20 MIN
Six 250 ml (1 cup) 


Pickled Cucumbers


  • 2 unpeeled English cucumbers, sliced
  • 1/2 cup (125 ml) coarse salt
  • Water
  • 2 1/2 cups (625 ml) white vinegar
  • 1 cup (250 ml) sugar
  • 1 teaspoon (5 ml) turmeric
  • 2 teaspoons (10 ml) celery seeds
  • 2 teaspoons (10 ml) mustard seeds
  • 2 teaspoons (10 ml) coriander seeds


  1. In a bowl, combine the cucumber slices with the salt. Cover with water. Cover with plastic wrap and let stand at room temperature for 8 hours. Rinse the cucumber slices under cold water. Drain. Spoon into sterilized jars.
  2. In a saucepan, bring the remaining ingredients to a boil. Remove from the heat and pour over the cucumbers.
  3. Keep the jars in the refrigerator or sterilized in boiling water for 15 minutes to store the jars for up to 1 year in a cool, dry place.


You can cut the cucumbers into thinner or thicker slices, as desired. My wife and my mother-in-law prefer the thicker slices, while I love them very thin, to garnish sandwiches or burgers. To each his own!