Pickled Cucumbers with Dill

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    10hrs 10mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    35
based on 1 ratings

Traditionally a practical way to keep summer vegetables through the winter, homemade pickles are crisp, tangy, and so simple to make. Salting the cucumbers beforehand allows any excess water to drain away before pickling, keeping the cucumbers crunchy and fresh. The pickles will be ready after an hour but are best if refrigerated overnight. This recipe makes enough to fill 4 x 500 ml jars. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them in an oven at very low temperature.

recipe updated Apr 4, 2025

Ingredients

  • Cucumber icon
    Cucumber
    2
  • Salt icon
    Salt
    30 g
  • Dill icon
    Dill
    10 g
  • Water icon
    Water
    250 g
  • Caraway seeds icon
    Caraway seeds
    1 teaspoon
  • Coriander seeds icon
    Coriander seeds
    1 teaspoon
  • Black peppercorns icon
    Black peppercorns
    1 ½ teaspoons
  • Sugar icon
    Sugar
    100 g
  • Distilled vinegar icon
    Distilled vinegar
    750 ml

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Jar
  • kCook icon Colander
  • kCook icon Cooking chef xl bowl

Step preview

  1. Add cucumber and salt to a clean colander
  2. Toss until combined
  3. Place over a sink for 2 hours then rinse gently
  4. Divide content of colander between 4 jars
  5. Add dill to the jars then set aside
  6. Attach the Stir Tool
  7. Add water, salt, caraway seeds, coriander seeds, black peppercorns, sugar and Distilled Vinegar to the Cooking Chef XL Bowl
  8. Lift the Cooking Chef head and fit the heat shield
  9. Cook with splashguard fitted until fragrant - 4 min, 110°C, Stir 1
  10. Divide content of Cooking Chef XL Bowl between 4 jars and let cool
  11. Refrigerate overnight
  12. Serve
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