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Dill pickles


  • At least 2 weeks before serving, thoroughly wash the cucumbers, cut off the stalks and leave to soak in iced water for 2 hours. Then drain well and slice in half lengthways.
  • To make the brine, put the vinegar, sugar, salt, water and garlic in a large heavy-bottomed pot. Then gently cook until the sugar and salt have dissolved, regularly stirring.
  • At the same time, layer the cucumbers in a large heat-proof bowl with the red onion, plenty of dill, the mustard and coriander seeds and chilli.
  • Carefully pour the brine over the cucumbers and set aside to cool. Then cover tightly and refrigerate for at least 2 weeks, turning now and again. (If need be, top with a mixture of vinegar and water to keep the cucumbers covered.)
  • nb.  The cucumbers and brine can be stored in preserving jars, if you prefer.



  • 2 kg Lebanese or Kirby cucumbers
  • 2 cups cider vinegar
  • ½ cup white sugar
  • 2 tspn sea salt
  • 1½ cups cold water
  • 1 large garlic clove, peeled & halved
  • ½ red onion, finely sliced
  • 1-2 bunches fresh dill, roughly chopped
  • 2 tspn mustard seeds
  • 2 tspn coriander seeds
  • 1 small red chilli, seeded & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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