• 1 cup of water

• 1/3 cup of vinegar

• 1/2 tablespoon of dried whole Australian Mountain Pepper berries

• About a dozen dried Australian Mountain Pepper leaves

• 1 or 2 teaspoons of salt (add an amount to suit your taste)

• 2 cloves of garlic (cut in half)

• Sugar - (I use about 2 tablespoons but add as much as you like to your preferred taste)



1. Slice all your cucumbers and pack your jar(s) about half full. Save the rest in a bowl.

2. Add all the ingredients to a small pot and heat until warm enough to dissolve the sugar but avoid making it too hot.

3. Using a spoon add some of the pepper berries, pepper leaves and garlic to your jar.

4. Fill the jar with the rest of the sliced cucumbers.

5. Pour the brine with remaining pepper and garlic over the contents until very close to the top and covering all the cucumbers.

6. Screw on the lid. Set the jar in the fridge at least overnight to allow the flavour to develop. 

Store in the fridge.


• Start off with very fresh and crisp cucumbers to ensure they stay crisp once pickled.

• Don't make your brine too hot for two reasons.

      1. You will 'cook' the heat out of your pepper.

      2. If the brine is boiling when you add it to your jars it makes for less than crunchy cucumbers.

• It is best to use jars with undamaged metal lids. The cooling brine tends to allow the jars to seal better so they will last longer.

Summer Pickled Cucumbers

Start off by selecting a great quality vinegar that you trust with your taste buds.  All sorts of cucumber varieties are fine for this recipe.  I use good old Lebanese cucumbers or Japanese Climbing cucumbers.

Braidwood, N.S.W., 2622, Australia