Nothing beats tasty, crisp pickles and this recipe has the perfect balance of sweetness, saltiness and spice!


1 large cucumber, sliced
1 cup water
½ cup rice vinegar (white or apple cider also work)
1 tsp fine sea salt
1 tsp black peppercorns
1 tsp mustard seeds
¼ cup fresh dill, roughly chopped
2 cloves of garlic, thinly sliced
1 bay leaf
pinch of crushed chilli flakes (optional)


1. Layer the cucumber, garlic and dill in a 1L jar or 2x 500ml jars. 
2. Combine water, vinegar, salt, peppercorns, mustard seeds, bay leaf and chilli flakes in a measuring jug and stir until dissolved.
3. Pour mixture over the cucumbers and shake the jar to combine. If needed, push the cucumbers down so they are all submerged.
4. Close tight and store in the fridge for at least 24 hours so that the flavours can infuse and the cucumber can crisp up.

Peppercorn Dill Pickles

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