Barossa Pickled Cucumbers
Crisp, tangy sliced cucumbers steeped in a sweet-spiced vinegar brine with mustard seeds, onion, and aromatic fresh dill.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •Chef knife or mandoline
- •Colander
- •Small saucepan
- •Sterilised glass jar with tight lid (1 L capacity)
- •Measuring spoons and cups
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0 g
- carbs
- 15 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 65 kcal
Instructions
- 1
Place the cucumber slices into a large mixing bowl.
- 2
Sprinkle over the salt, toss evenly, and let sit for twenty minutes to purge excess moisture.
- 3
Rinse the cucumbers thoroughly under cold running water to remove salt, then drain well.
- 4
Combine vinegar, water, sugar, mustard seeds, dill seeds, peppercorns, cloves, and bay leaves in a saucepan.
- 5
Stir over medium heat until sugar dissolves, then simmer gently for two minutes.
- 6
Remove the brine from the heat and allow it to cool for ten minutes.
- 7
Pack the drained cucumbers, sliced onion, and fresh dill sprigs tightly into a clean glass jar.
- 8
Pour the warm spiced brine over the vegetables until they are completely submerged.
- 9
Seal the jar with a clean lid and refrigerate for twenty-four hours before serving.
Chef's tips
Always use non-iodised salt to prevent the pickling liquid from turning cloudy. Salting and draining the cucumber slices first is crucial for keeping them crisp and snappy. Keep the jar strictly refrigerated to preserve freshness and ensure food safety.
Ingredient substitutions
- Lebanese cucumbers → Kirby pickling cucumbers or continental cucumbers with seeds scooped out
- white vinegar → apple cider vinegar for a fruitier tang
- dill seeds → 1/2 tsp celery seeds
Storage
Store sealed in the refrigerator for up to four weeks.
Reheating
Serve chilled or at room temperature; do not heat.
Common mistakes to avoid
- •Using table salt with anti-caking agents or iodine, which makes the brine cloudy.
- •Skipping the initial salting step, resulting in limp and watery pickles.
- •Pouring boiling hot brine over cucumbers, which cooks them and ruins their crispness.
Serving suggestions
Cooked Barossa Pickled Cucumbers?
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