Try this recipe for sweet and garlicky pickles, then check out our recipe for pickled beetroot.


  • 400ml white wine vinegar
  • 200g soft light brown sugar
  • 2 tsp fine sea salt
  • 2 cloves garlic, crushed
  • ½ a small bunch dill
  • 1 heaped tsp coriander seeds
  • 2 (about 500g) ridge cucumbers or cucumbers, ends removed


  • STEP 1

    Pour the vinegar into a pan, tip in the sugar and salt, and warm over a medium heat, stirring until the sugar and salt have dissolved. Take the pan off the heat before it reaches boiling point, stir in 200ml cold water, then leave to cool.

  • STEP 2

    Evenly divide the crushed garlic, dill sprigs and coriander seeds between 2 Kilner jars. Slice the cucumbers into 1/4-½cm rounds, depending on how thick you like them, and pack them tightly into the jars. Carefully pour the cooled pickling liquid into the jars, filling almost to the brim.

  • STEP 3

    Clip the lids closed, give both jars a good shake to mix the contents, then leave in a cupboard to pickle for 1 week. Give the jars a good shake every day or so to ensure the cucumber slices are evenly exposed to the pickling liquid and aromatics.


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