Pickles, Chutneys & Relish

Pickled Cucumber

This delicious condiment is great with all manner of salads and in sandwiches, but it's especially delectable with hot-smoked trout or salmon.

Makes: 2 x 0.35 Litre Kilner ® Clip Top jars or 0.5 Litre Kilner ® Preserve jars


  • Half a cucumber
  • 1 shallot, peeled
  • 1 sprig of dill, chopped
  • 1 tablespoon of granulated sugar
  • A pinch of Salt
  • 150ml Sarson's Malt Vinegar
  • 1 teaspoon of whole mustard seeds


Slice the cucumber and shallot very finely and layer in a Kilner® Clip Top jar. Scatter with the dill.

In a jug combine the salt, sugar, salt, vinegar and mustard seeds then pour over the cucumber ensuring you leave 1.5cm headspace.

Wipe the rim of your Kilner® jar and seal. Process your Kilner® jars (click here to find out how). Allow to mature for 4 weeks in a cool and dry place.

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