Pickled baby cucumbers

I love those pickled dill cucumbers you buy in jars. They are great with a salad, in a wrap with salad and hummus, with cold meats, cured fish and most cheeses. 

Most supermarkets and farm shops now stock these baby cucumbers. They are tasty as they are or pickled with a little sweetness and mustard seeds which add a little heat. They are really easy to make and will keep for upwards of a month in the fridge. Try adding other flavours to the pickling liquor, such as herbs and spices, ginger and chilli. 

If you can’t find baby cucumbers, use a small thin cucumber cut into 3mm slices across. Add a good sprig of dill and this is a tasty addition to prawns, smoked salmon and smoked mackerel. 

Print Recipe
5 from 1 vote

Pickled baby cucumbers

Prep Time12 minutes


  • 8-10 baby cucumbers
  • 350 ml cider or white wine vinegar
  • 1 tsp salt
  • 2 tsp caster sugar
  • 2 tsp yellow mustard seeds
  • 150 ml water


  • Cut the cucumbers lengthwise into thick slices about 3mm thick.
  • Put the remaining ingredients into a pan and bring to the boil. Remove from the heat immediately and cool slightly.
  • Place the cucumber slices into a sterilised jar. Pour the warm liquid over the top, making sure all the seeds are added. Lid and shake to mix.
  • When cool place in the fridge and leave for a day before using, giving an occasional shake.


Tip: Try adding other flavours to the pickling liquor, such as herbs and spices, ginger and chilli. 
You can re-use the brine once more. I have added carrot and radish slices and they have pickled well. 



    1. Hi Isabel – you could add dill seeds or even cumin or fennel seeds would give a nice flavour but I think mustard would overpower the liquid and discolour the cucumbers. I hope this helps.

    2. Yes a teaspoon of wholegrain dijon mustard is essentially just mustard seeds and vinegar, plus aromatics. If you are using the pickles the next day, I can’t see it discolouring anything, YMMV

  1. I wouldn’t store them for too long as affects the colour and flavour. I find after a month they start to lose their vibrant colour. Mind you I find in our house they never last that long !

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