Sides, Vegan, Vegetarian

Pickled Cucumber

Cooking method:

Food Processor
  • Prep time: 10 mins
  • Total time: 10 mins
  • Skill easy
  • Serves 4 people

Pickled Cucumber


Tip: Allergy Advice

This dish contains the following allergens: Mustard


  • 1 cucumber, cut into 3
  • 1 tsp sea salt
  • 100ml cider vinegar
  • 40g caster sugar
  • 1 tsp whole mustard seeds

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, slicing side up, on the spindle. Install feed chute lid, and place cucumber in feed chute. Select LOW, then use the pusher to push cucumber through the chute. Repeat with remaining cucumberCarefully remove the reversible disc and spindle. Remove cucumbers from bowl and sprinkle over sea salt. Leave for 45 minutes. Then rinse off.

  • Step 2

    Meanwhile, put vinegar, sugar, water and mustard into a saucepan. Bring to boil and stir until sugar dissolves. Allow to cool. 

  • Step 3

    Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.