Cucumber and Onion Pickle Cucumber and Onion Pickle

Cucumber and Onion Pickle

This cucumber and onion pickle is great served with pulled brisket, burgers and cold meats.  The recipe makes two 450g jars.

prep time
20 mins

cook time
5 minutes

0 people


  • 1 large cucumber (approximately 400g), washed and thinly sliced
  • 2 medium onion, peeled and sliced
  • 2 tablespoons salt
  • For the Pickling liquid:
  • 250ml white wine vinegar
  • 100g caster sugar
  • 1 teaspoon mustard seeds
  • ½ teaspoon curry powder
  • ½ teaspoon black peppercorns


  1. Put the cucumber slices and onions in a large bowl in layers.  Sprinkle with the salt, cover and leave for 2 hours, turning once gently.  Rinse under cold running water and pat dry with a clean tea towel or kitchen paper.
  2. Meanwhile, make the pickling liquid; put all the ingredients in a pan and warm over a low heat for 3-4 minutes until the sugar dissolves.
  3. Pack the cucumber slices in 2 cold, but sterilised* jars and pour over the vinegar to cover the cucumber and onions.
  4. Tap the jars to remove any air pockets, seal with a wax disc and the cover. Leave the jars in a cool, dark place for 1 week to mature.
  5. Serve the relish with burgers or cold meats.


The pickle will keep for 3 months unopened. Once open, store in the fridge and use within two weeks. *To sterilise jars: Wash the jam jars and lids in hot, soapy water and dry naturally. Put the jars on a baking tray and pop in a preheated oven 180°C, 160°C Fan, Gas Mark 4). Boil the lids in a pan of boiling water for 10 minutes. Remove the jars from the oven and use as required.