Cucumber Pickle

For the pickle marinade

  • 6 cucumbers
  • 4 red onions
  • 3/4 cup of pickling or sea salt
  • ice cubes or crushed ice

Cucumber pickle surop

  • 750ml of cider vinegar
  • 2 cups of sugar
  • 2 1/2 tbsp yellow mustard seeds
  • 1 1/2 tbsp turmeric

Optional extras

  • 2 tbsp celery seeds
  • 2 tbsp of garlic powder
  • chilli flakes


Prepare the vegetables by slicing the cucumbers and onions before placing them in a large bowl with 3/4 cups of pickling or sea salt.

Once you've prepared the vegetables, cover them with ice before leaving them in the fridge for at least 4 hours.

To prepare the syrup, place all the ingredients in a saucepan and bring it to the boil.

Before adding the vegetables to the syrup, make sure they've been drained and rinsed with cold water. Pour the syrup over the vegetables and leave to simmer.

Sterilise the jars by pouring boiling water into them, leave the lids in a pan of boiling water.

Pour the pickle into the empty sterilised jars and seal them with the lids.

Place the filled jars back into a saucepan of hot water and bring to the boil to let the lids do their job. The water should cover the jars by an inch. After 15-20 minutes, take them out of the water carefully. The process of cooling down will seal the lids.

Once they've cooled down, you can label the jars. They make lovely Christmas presents - a taste of summer from the Pont Y Tŵr garden!

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