Cucumber pickles

These are the pickles I turn to when I want something elegant in a jar — cucumber spears infused with the heady warmth of fennel, the floral hit of juniper, and the tang of a good white wine vinegar brine. Grape leaves aren’t just decorative: the tannins help keep your pickles wonderfully crisp. Make a double batch of brine while you’re at it — it keeps, and you’ll want it.

Base Brine (double batch)

  • 4 cups white wine vinegar
  • 4 cups water
  • 2 tbsp sea salt (non-iodised)

Mediterranean Style

  • Cucumber spears (zebra peeled, deseeded, both ends cut off)
  • 1–2 grape leaves (one on bottom, one on top)
  • 4 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1 tsp pink peppercorns
  • 3–4 juniper berries, lightly crushed
  • ½ tsp celery seeds

Method

  1. Bring vinegar, water and salt to the boil, stirring until salt dissolves. Set aside.
  2. Place a grape leaf in the bottom of a sterilised jar.
  3. Pack cucumber spears in tightly.
  4. Add all aromatics.
  5. Pour hot brine over cucumbers, leaving a 1cm gap at the top.
  6. Tuck the second grape leaf on top.
  7. Seal, cool, then straight into the fridge.
  8. Wait 5–7 days before opening — if you can! 😄

Notes & Alternatives

No grape leaves? A small piece of fresh horseradish, an oak leaf, or even a few black tea leaves will do the same job — adding tannins to keep your pickles crisp.

No juniper berries? Leave them out or substitute a small sprig of fresh rosemary for a similar piney note.

Cucumber variety: Any firm cucumber works. Lebanese cucumbers are great for this — they have fewer seeds and stay crunchier.

Storage: Keep refrigerated and eat within 2–3 months for best texture and flavour.

If the Mediterranean jar is the sophisticated one, this is its fiery sibling. Cumin, chilli, and Shi Huang peppers turn a simple cucumber spear into something with real attitude. These are the pickles that disappear fastest from the fridge — brilliant alongside grilled meats, tucked into wraps, or just eaten straight from the jar at midnight.

 

Spicy & Bold

  • Cucumber spears (zebra peeled, deseeded, both ends cut off)
  • 1–2 grape leaves (one on bottom, one on top)
  • 4 cloves garlic, crushed
  • ½–1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2–3 Green Shi Huang peppers, halved

Method

  1. Bring vinegar, water and salt to the boil, stirring until salt dissolves. Set aside.
  2. Place a grape leaf in the bottom of a sterilised jar.
  3. Pack cucumber spears in tightly.
  4. Add all aromatics.
  5. Pour hot brine over cucumbers, leaving a 1cm gap at the top.
  6. Tuck the second grape leaf on top.
  7. Seal, cool, then straight into the fridge.
  8. Wait 5–7 days before opening — if you can! 😄

Notes & Alternatives

No Shi Huang peppers? Substitute any fresh green chilli — jalapeño for moderate heat, serrano for more kick, or banana peppers if you want flavour without too much fire.

Adjusting heat: Start with ½ tsp chilli flakes if you’re heat-sensitive. The longer the pickles sit, the spicier they get — taste from day 5 and go from there.

No grape leaves? Same as the Mediterranean version — horseradish, oak leaves, or a little black tea work well as a tannin substitute.

Storage: Keep refrigerated and eat within 2–3 months. These actually improve in the second week as the spices mellow and meld.