1.8kg (4lbs) pickling cucumbers
2 cups thinly sliced onion (optional)
4 teaspoons pickling salt
3 cups white vinegar
1-2 cups sugar
2 1/2 tablespoons pickling spice (optional)
  1. 3-4 hours prior: wash pickling cucumbers, drain. Trim ends and discard. Slice into rounds 1/4 inch (0.5cm) thick. Prepare onion slices (if using). Place cucumbers and onion in a bowl, add salt and stir to distribute. Place into a large sieve and place over bowl. Refrigerate 3-4 hours.
  2. Prepare jars by covering in water and boiling for 10 minutes.
  3. Combine the vinegar, sugar and pickling spice (tied into a piece of muslin) in a pan. Simmer over medium heat, whisking occasionally, until sugar has dissolved. Bring to a boil and discard pickling spice bag.
  4. Drain pickle slices/onion slices, rinsing well to remove excess salt. Pack tightly into jars to 1/2 inch (1cm) headspace. 
  5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
  6. Ladle hot pickling solution to 1/2 inch headspace. Remove bubbles, wipe rims and seal. 
  7. Process in boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  8. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
  • Cut into rounds (circles), sandwich slices (long horizontal slices) or spears (icicles)
  • Pickling Spice (makes 1 cup) – mix the following ingredients into a 250ml jar. Shake well.
6 tablespoons yellow mustard seeds
3 tablespoons allspice berries
2 tablespoons coriander seeds
6 whole cloves
3 teaspoons ground ginger
1 tablespoon chilli flakes3 bay leaves, crumbled
3 cinnamon sticks

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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