Dill Pickled Cucumbers


20 mins

Serves 4-6 people



2 cucumbers, cut into 5mm thick slices
350ml cider vinegar
150ml water
150g caster sugar
1 tbsp Cornish Sea Salt Flakes
1 tsp yellow mustard seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp chilli flakes
2 bay leaves
1 tbsp chopped dill



  • Heat the cider vinegar and spices, and dissolve in the sugar and salt to form the pickling liquor.
  • Add the water and dill.
  • Put the cucumber slices into a resealable jar (e.g. Kilner jar), then pour the pickling liquor over the cucumber. Leave to cool before sealing the jar.
  • Store in the fridge or a cool place for 2-3 weeks. Serve with burgers, grilled sandwiches and beef brisket. 

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