Pickled Cucumbers


  • Brine: 1 cup SAXA Cooking Salt to 2 litres of water
  • 500g cucumbers
  • 2 teaspoons dill seeds
  • 875ml Wild’s Ezy-Sauce


  1. To make brine, dissolve salt in boiling water before leaving to cool and then straining.
  2. Prick cucumber skins all over so that they thoroughly absorb brine & Wild’s Ezy-Sauce. Place cucumbers in a mixing bowl and cover with brine. Ensure cucumbers are fully covered with brine. You can place a weighted plate on top of the vegetables to ensure that they remain submerged in the brine. Set aside for 3 days, and then drain well.
  3. Pack cucumbers into pickling jars. Heat Wild’s Ezy-Sauce until hot, and pour over the jarred cucumbers. Cover tightly and leave for 24 hours.
  4. Strain off Wild’s Ezy-Sauce, before bringing to the boil and pouring over the cucumbers again. Repeat this process until the cucumbers are vibrant green in colour.
  5. The cucumbers should be completely covered in Wild’s Ezy-Sauce, so it maybe necessary to add more when refilling. Add dill seeds to the jars before sealing. Cover, seal and label.

Note: Cucumbers can vary greatly in size. Large cucumbers should be sliced length ways into appropriately sized pieces for pickling jars.