Pickled Cucumber with Dill (aka gherkin & wally)

I’ve lived in Tenerife for nearly 10 years but there are still a handful of things I really miss from Blighty…like a proper Indian curry without having to cook it from scratch, a freshly picked crunchy, tangy apple straight off the tree, a pack of 5 big pants from John Lewis’ department store and freshly baked bagels from that bagel shop on the end of Brick Lane on a Sunday morning.

So, I could make a curry, but frankly after the complaints I’ve had about the smell of vinegar wafting from my apartment from the chutney making of the last few weeks, I think it may ruffle a few feathers up noses. I can’t get any tangy / fresh apples on this island at this time of year (and when I can, it’s like eating a sour pebble)  so I’m left with freshly baked bagels… So I’ve decided this week to make pickled cucumbers, Hooray!

I’ll buy the bagels frozen from Iceland. Sod it!

This is another easy but tasty treat. I filled 2 large jars with the cucumbers I bought from the farmers market this week (…its the first time I’ve ever seen them in the market)


  • pickling cucumbers – about a kilo
  • rock salt


  • 150 ml white wine vinegar
  • 50 g brown sugar (add more if you dont like your pickles too sharp)
  • 2 teaspoons – coriander seeds
  • 2 teaspoons – yellow mustard seeds
  • 1 teaspoon black peppercorns
  • fresh dill a big handful (dill seeds should also do the trick)
  • pinch of chilli flakescucumbers
  • 3 allspice berries
  • 5 cloves
  • half teaspoon turmeric
  • 3 bay leaves



Slice the cucumbers lengthwise in half and then half again. Put them into a colander and sprinkle over the salt…leave the cucumbers to drain for no less than 2 hours. Then rinse well.vinegar


Combine all the other ingredients and only half of the fresh dill into a saucepan and bring to the boil, stirring to make sure that the sugar dissolves


Place the fresh cucumbers into sterilised jars length-ways as tightly as you can then pour walliesthe pickle solution into the jars to cover the cucumbers. Add the rest of the dill sprigs at this point for decoration.

You’re done!

You can eat them after 24 hours if you can´t resist the temptation (if you’re reading this mother, shouting ¨ooh wallies!´and opening the jar the following day, means you!) or you can let nature do its work by fermenting the cucumbers to perfection for a week or so and then adding them to your pastrami, horseradish bagel for a right ´ole east London treat.

THIS WEEK´S LESSON..never make pickles on a Friday night and ask your assistant to make the kitchen look better…this is what you get! #YOUJUSTCANTGETTHESTAFFTHESEDAYS


Have a good week. x


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