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Pickled Cucumbers

Cooking Time:
15 mins


3 cups white vinegar

2 ¼ cup cold water

2 ½ tbs kosher salt

3 tbs mustard seeds

3 tbs coriander seeds

3 tbs peppercorns

2 bay leaves

4 punnets of FlavourBites Tiny Q’s

Few sprigs of fresh dill to your liking


Step 1

Place the cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them the extra crunch). Drain completely and pat dry.

Step 2

In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

Step 3

Pack cucumbers in jars. (they should be packed tightly).Add a few springs of dill. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the Tiny Q's to settle.

Step 4

Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

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