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“These are AMAZING! Everyone argues that it can't be cucumbers!! I've been told they belong in a pie - so sweet and in their own dark syrup. Lots of work but VERY worth the effort!”
4hrs 30mins
8-10 pints

Ingredients Nutrition


  1. * The x-large yellow cucumbers are a particular type. If they are not available to you, regular cucumbers will do but increase the number to 12.
  2. Pare the cucumbers and quarter, removing the seeds.
  3. Cut into strips and halve.
  4. Combine the salt and water in a large kettle, stirring to dissolve the salt.
  5. Add the cucumber strips and allow to sit in the brine about 12 hours.
  7. In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
  8. Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.
  9. Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.
  10. Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup.
  11. DO NOT SEAL THE JARS! Cover the jars and each morning for the next 3 days, drain off the 'syrup' into your kettle (with any leftover syrup, boiling for 5 minutes & pour over the pickles.
  12. Follow this last step each of the following 3 days. SEAL on the third day.
  13. Brine time (12 hrs) is not included nor are the 3 days -- .

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