“Use the chopsticks!” my mother used to always tell me when I was little and would take a jar of these out of the fridge. I never listened of course, as I knew I’d eat my size in these delicious pickles so there was never any need to take them out of the jar with a clean pair of chopsticks. For some reason I was never a child that hated vegetables and the regular ingestion of a jar of these would prove testament to this.
Since moving out of home I realised that I hadn’t eaten these for years and years and with a glut of cucumbers I pestered my mum for the recipe. And this is where the dance began. My mum is quite protective of her recipes and she is also one of those “a bit of this and that” cooks so when I asked her by email she responded
Hi Lorraine,
All you have to do is to peel and slice the cucumber and add salt ,vinegar and sugar. Usually I just do it by trial and error i.e. I’ll taste it then add in more of what is required to my satisfaction.
I think you need more sugar than the other two. Lastly, add in chilli, pepper and sesame oil.
Bye,
Mum
If you do have some cucumbers I do urge you to make one batch of these. They are so good indeed. And don’t be put off by the amount of sugar in it – most of it ends up in the pickling liquid which you don’t drink. After a bit of back and forth she gave me the quantities and I was pleased to note that it tasted pretty much just like I remembered it. Perhaps she is coming round. Dare I ask her for more recipes? Tell me Dear Reader, is your mum or grandmother similarly protective or quantity-vague when it comes to sharing recipes?
Cucumber Pickles – NQN’s Mum’s recipe
An original recipe by Not Quite Nigella
- 4 Lebanese cucumbers
- 3 teaspoons salt
- 4 teaspoons vinegar
- 6 tablespoons sugar
- a dash of pepper
- a dash of sesame oil (optional)
- chili, finely sliced
1. Mix all ingredients except for the cucumber in a medium sized bowl together. Don’t worry, it will be thick and syrupy but the cucumbers have a lot of liquid.
2. Peel the cucumbers and slice in half lengthways. Slice into 6cms/1.5 inch batons and place in the bowl. Mix everything together with a spoon to combine and coat the cucumber. Allow to stand for 15 minutes by which time the cucumber liquid will combine with the seasoning. Place in fridge overnight by which time there will be a lot of liquid and then transfer to sterile jars.
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51 Comments | Add your own
ohhohhohhh – so up my alley – I’m in a preserving/pickling frenzy at the moment! I love bread and butter cucumbers, these seem kind of similar! I’m due to make some this week anyway, so I’ll make some of your recipe, some of my grandad’s B&B pickle too! (Like you used to eat them as a kid, he used to make them in those big Maxwell House Jars and they’d be gone in a few days at most!) Great timing!
That’s how my mom gives recipes!
Ooh yummy! I love cucumber, pickled and fresh. My mom doesn’t cook with recipes either. It’s a pinch of this and that.
The sesame oil and chili are great! What a new level of spice to the ordinary pickle.
This is my mom’s recipe too (sans the sesame seed oil and ground pepper). I leave the cuke skin on (extra fiber in my diet LOL). I sometimes use a handful of Thai bird chilies (green and red) left whole in the pickle brine.
Your Mum’s email sounds just like my Mum when I ask her for a recipe haha! I must try this, it looks wonderful! Though I hardly ever buy Lebanese cucumbers-I usually prefer the Japanese variety because they seem less watery in the middle.
Thanks Lorraine (and Lorraine’s Mum) – this looks great and presented beautifully as usual.
I can imagine that some jars of different pickles and preserves would make a wonderful house warming gift, perhaps in a hamper with linen tea towels, good quality sea salt, a bottle of aged balsamic and a bottle of eevo – all essential items
Looks pretty, but I can’t eat cucumbers… well I can but my body prefers I didn’t
x
I just planted cucumbers. I’ll have to try this recipe.
The use of sesame oil very interesting. I will have to remember that.
There was a restaurant here awhile back that did pickled green beans and served them as an appetizer. They were so good. They were done in a sweet herb vinegrette with peppercorns. Sadly, the place closed up.
My mother would give her recipes to me if I asked her.But now I can’t ask her, she passed away on Dec 31, 2003. I miss her chicken and dumplings recipe the most, mine never tasted like hers even after following the recipe to the letter, she never kept a recipe ingredient a secret, she gave it all to me when I asked.I guess it was the love she put into it.
OH MY…these look so good and fresh! Love the shape of the jar too! And the little ribbon is so you.
I’ve been wondering about pickling some chillis, but I wasn’t sure what to do with the jars. Do you sterilise them in the oven? What do you do about the lids?
I have to make these! thank you so much! Lovely picture!
That’s great you got the recipe – there are lots I think I should get from my mum – but she is very vague about quantities – many of her recipes are a bit more than a cup or a little less than a cup! I confess to hating cucumbers when little and love them now so maybe I would love these pickles too
They look so good. My mama is gone, but I grew up with homemade pickles. She would make bread&butter, watermelon rind(made from the large over grown cucumbers) and freezer pickles. It was nothing to set down with a great big hunk of good cheddar and a jar of bread&butter pickles, great combo! One of the many things I regret not learning from her.
Though I bet pickled cucumbers are great all year round, they come in particularly handy in the summer when you crave something cool, crunchy, and fresh. I’m glad you could get the recipe, regardless of how vague
, out of your mom, Lorraine. I am one grateful beneficiary of your effort.
i’m going to have to try these. i love pickles.
one of my favourite things is hot hot curry with raita and super sour and salty lime pickle. hmmm
My mum is always excited to share her kitchen expertise, unless I’m slowing her down. In which case, she’ll bump me aside (sometimes literally) in frustration and do it herself.
She often cooks by feel and taste, and I’ve picked up that habit. I don’t mind when she gives me vague quantities anymore.
What is a Lebanese cucumber? Is it the one with stripes and a pale, fuzzy skin?Would any thick cucumber be good?
I was quite excited when I saw this, as I’ve tried making pickled cucumbers many times, using recipes from Kylie Kwong to Donna Hay. None of them match my mother’s – but she doesn’t have a recipe either. Thank goodness you were able to ‘translate’ your mum’s so I can give it a try.
That looks utterly delicious. I will defintely have to try this recipe.
I adore pickles, but over here, I can’t seem to find the ones I like at all.. they are all sweet sweet, when I prefer the vinegar taste.
What does this taste like? Is it sweet or vinegary?
These look great! I love a good pickle and I have given most things a try so it is about time for some cucumbers!
There aren’t any cooks in my family- I am the one who is secretive about recipes and the like!
how did you make even a “lowly” thing like pickles look so darn gourmet? amazing, you!
i’ve been devouring pickled things lately–beans, cukes, peas, carrots. good stuff–my thanks to your ma!
OH, looks like my moms too. No sesame oil or chilies but this is bringing back memories.
hi NQN
i’m so into pickles. would love to give this a go. but i am wondering if i don’t need to let them stand in the dark for a certain time?
thanks.
grace
Hi Liss-Oh fantastic! These are really, really easy
Please let me know what you think of them! 
Hehe my mum put them in coffee jars too! 
Hi Blond Duck-Hehe it’s a universal thing perhaps!
Hi Y-Yes my mum is getting better. I think they must have watched their mums cook and that’s why they do it that way.
Hi The Duo Dishes-Thanks! Yes I love the tingle of chili and the aroma of sesame oil
Hi Tuty-Ahh cool! Hehe I peeled it as I wanted it to be like when I was little but yes the skin would be good to leave on for extra fibre and nutrients
Ahh cool! I saw some of those chilis yesterday!
Hi Steph-Hehe I think so many mums are like that! I don’t think I’ve seen Japanese ones-but in this case watery is good as it helps with the pickling process. Continental cucumbers are also good
Hi Rachel-You’re welcome! Thankyou so much!
Yes I know what you mean, I love the idea of giving these for a housewarming gift along with all those lovely goodies 
Hi Iron Chef Shellie-Oh no really? Sorry to hear that!
Hi Barbara-Oh wonderful! How lucky for you to have fresh cucumbers
Hi Libby-It gives a smoky aroma to it which is very nice
They sound fantastic! Aww what a pity it closed!
Hi Julia-I’m sorry to hear that, that is very sad to hear
Yes love is the magical ingredient!
Hi Michelle-Thankyou so much! It was my first effort at pickling. Next time I’ll try and do some more colourful vegetables and make them in a pretty stack
Hi Arwen-Yup I stick them in a 180C oven for 10-15 minutes with the lids
Hi Soma-Wonderful! I’d love to know what you think of them
Hi Johanna-Hehe it sounds like our mums are similar!
If you like them now I think you’ll really like this 
Hi Bethie-I’m so sorry to hear that
OH I’ve heard of watermelon rind pickles. They sound fantastic! That sounds like a fabulous lunch!
Hi Leela-Yes they do! They’re so cooling and delicious in Summer aren’t they. Thanks and you’re more than welcome! I’m slowly getting them
Hi reddoorread -Oh please do!
I’d love to know what you think of them 
Hi teafortwo-You are very lucky (except for the bumping bit
)! 
Hi Francine-a lebanese cucumber is a shorter version of a continental cucumber. It’s not quite a fuzzy skin though. I think you could use any cucumber though, my my mum used to use all different kinds
Hi Belle-Very cool! I’d love to know whether these taste like your mums!
Hi Artemis-Thankyou! Please do
These are quite sweet and not too vinegary but to me they are a really good balance 
Hi Feasting on Art-Definitely! A good pickle is a delicious thing indeed
Hi Bria-Haha yes I remember you saying that you were teaching them!
Hi Sophia-Hehe you are so sweet!
Hi grace-Awesome! I’d love to know what you think of these
Hi Slow-1-Cool! It really brought back some memories (and yes I used chopsticks)
Hi grace-Cool! Um I don’t know about putting them in the dark. I just kept them in the fridge overnight and they were perfect
What a lovely gift these would make – your presentation is awesome.
mmm! these are one of my favourites!! I made some also by ‘trial and error’ after eating some at my grandma’s place. She is a fabulous cook and I wish she could write down all her recipes for me, but she is alas one of those secretive cooks! How will recipes be passed on from generation to generation! Dilemma!
Hay Lorraine, you know that I have never eaten cucumber pickels??? Can you believe that? Here in Belgium, there is no pickles culture only that we sometimes put pickles onto our fries. So, you make me curious,…If it is that good, I must try it! Thanks!
I just saw a show the other day where the chef pickled some red onion and it looked so good…and now I’m seeing this…I think I shall have to do some pickling
and well my mom will quite readily give me her recipes but she often forgets exactly how they go…cuz she improvises each time…and my grandma will give me a recipe with vague quantities…because she never measures anything…just knows how to do it.
OK, update – made them yesterday but couldn’t quite get them to sit up as beautifully as yours! They are in a pint preserving jar and it took roughly twice the number of cucumbers.
My Dad is a big chilli fan so I’ll be sending them up to him
I’ve posted about it today (and my bread and butter pickles too!)
http://frillsinthehills.blogspot.com/2009/05/got-myself-in-right-pickle.html
Hi Cakelaw-Thankyou so much! Yes I’m giving a bottle away to a friend (if hubby doesn’t eat them all)
Hi Carolyn-I don’t know but I feel your pain! I wish people would be more often, otherwise they’d be lost!
Hi Sophie-Oh really? Ahh well these are an interesting and mild recipe so perhaps a good way to get into pickles
Pickles on fries sounds fab!
Hi Alexandra-The red onion pickles sound great! Good to know that they’re willing to share (even if the quantities are vague)
Hi Liss -I just rested the jar on the side and slid them in using chopsticks
Twice the number of cucumbers? Really?
My grandma used to make fabulous cucumber pickles and I have never tried making them myself (and she never wrote down any recipes). I like your recipe with chili and sesame oil!
Ohhh, delicious. I love practically anything pickled. Mostly cucumbers actually. And ALWAYS at Christmas!
My mom never measures everything. She does it all by feel and a lot of tasting. I could never recreate any of her recipes.
Hi 5 Star Foodie-They sound delicious! Pickling is really an art that had died down over the past years but they’re so
delicious! Thankyou!
Hi Julia-Ahhh may I ask why Christmas? Or is it more to do with the hot sweltering weather around that time?
Hi Jude-Ahh ok, have you managed to get some of her recipes at all?
You know, my mum is every bit like your mum. Except I don’t think she was being protective of the recipes or anything like that. She just simply thinks that it’s already a given. I’ll ask a recipe for something – and she’ll go: it’s shallot-garlic-ginger-gallangal-chilli peppers-salt-and something else.
“How much?” I would ask. And then she goes, “Well you know the usual, just like when you’re making that other dish. Put a bit first and then taste it and then play it up or down as you like.”
I grew up learning cooking from her, which kind of shaped me into the kind of cook my mum is! hahaha.. I can never repeat a recipe because I don’t usually recall what I did. But that’s the adventure, I suppose!
Hi Taiko-Hehe so you’re a cook just like your mum!
Yes an adventure is a good way to look at it 
Whilst my mum has never been protective about her recipes, she was initially very vague about the quantities – not because she was trying to keep the secret to herself but because that’s kind of how she cooked!
But when my sister and I started asking in earnest for our “family” recipes, accurately measured and described, she started to get better at paying more attention when she cooked and actually assessing how much of this, that and the other she was putting in.
Our personal request for recipes ended up becoming what we call “a family cookbook on the web” and mum now loves sharing not only her own recipes but recipes from friends, family and readers with others all around the world.
Food is for sharing, after all!
(Her/our site is Mamta’s Kitchen, incase you are interested, it predominantly offers Indian recipes but there are quite a lot of others too, now)
Hi Kavey-That’s very interesting because my mum has started to do the same now that I’ve become interested and is more forthcoming with recipes. I look forward to getting more recipes from her in the future! Thanks for that-will check it out
HI NQN, Oh I will make this on the weekend. I have some chillies and I don’t know what to do with them.
My mom always give me the recipe but not the exact measure of the ingredients but I just make them anyway.
She always tease me, if I’m never married and leave home, I will never learn how to cook all these foods.
Being away in another country and far from her, makes me craving for all those foods she cooks when I was at home.
Thanks for the recipe!!!
Hi AR-Wonderful! Yes I asked my munm to give me measurements and even then I wanted to test it myself just in case. Aww I hope it brings back good memories of your family! You’re welcome!
These look great! I really want to make them but are they preserved? My canning experience is limited to jam so far. Do you not need to cook the whole thing, cukes and jar etc, in a water bath to seal it up right?
These are REALLY good !! I ran out of dill brine and had cucumbers already cut, I was in a real pickle
– so I needed an easy recipe. I made these ! The Sesame Oil adds a REAL nice tint of flavor ! Who woulda thought !
Hi Jillian-Thankyou! Hmm I don’t know if they’re technically preserved. To be honest they disappear really quickly in our household!
Hi EMT Karen-Thankyou very much and thanks for letting me know! I appreciate it
In reply to Jilian, these are not preserved – you are correct, they need to be boiled. Then I wonder how to do this as they are cold from being in the fridge. If you put cold jars into hot water lots of bad things can happen. I think if you let the jars warm up to room temp it should be ok to bathe them, and still not ruin the cucumbers. I did not have enough jars to bother preserving ! LOL…. I will let you know if I try it
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