I remember the first time I tried making Jamie Oliver’s Cucumber Pickle. It was one of those rainy afternoons, and I had just stumbled upon the recipe while flipping through one of his cookbooks. Something about it seemed so simple, yet promising. I’d never pickled anything before, but the idea of transforming crunchy cucumbers into a zesty, flavorful treat was enough to pull me into the kitchen.
When the jar finally cooled and I cracked it open, the first bite was a revelation. The sharpness of the vinegar, the sweetness from the sugar, and the fresh crunch of the cucumber all came together so beautifully. Ever since then, this recipe has been my go-to for all things pickle-whether as a side dish, sandwich topping, or snack. It’s been such a staple in my kitchen that I now make it in larger batches to always have a jar on hand.
Jamie Oliver’s Cucumber Pickle Recipe
Jamie’s cucumber pickle is a gorgeous balance of sharp, sweet, and savory, and it’s so easy to prepare. What sets this recipe apart from others I’ve tried is how fresh it feels while still being packed with flavor. The ingredients are simple, but the method is what truly brings them to life.
Here’s the basic rundown of Jamie’s recipe:
- Cucumbers – Thinly sliced.
- Vinegar – Apple cider vinegar or white wine vinegar.
- Sugar – White sugar is typically used for sweetness.
- Salt – Sea salt works best to draw out moisture from the cucumbers.
- Spices – Mustard seeds, coriander seeds, and black peppercorns are commonly used.
- Fresh herbs – Dill, mint, or even a touch of tarragon.
It’s a pickle that works well alongside meats, cheeses, or even as a refreshing snack on its own.
Ingredients Needed
For the recipe to work perfectly, you need fresh, quality ingredients. Here’s what you’ll need:
- Cucumbers: I personally prefer English cucumbers because they’re less seedy and have a thinner skin. You can also go for smaller varieties like Persian cucumbers, which hold up well in pickling.
- Vinegar: Choose a vinegar that complements the flavors. Apple cider vinegar gives a slightly fruity note, while white wine vinegar is cleaner and more neutral.
- Sugar: Granulated white sugar is what Jamie uses. It dissolves well and helps balance the vinegar’s acidity.
- Salt: You’ll want a good-quality sea salt. It helps pull moisture out of the cucumbers, making them crisp and flavorful.
- Spices: Mustard seeds, black peppercorns, and coriander seeds bring complexity. You can also experiment with crushed chili flakes or a dash of turmeric for extra depth.
- Fresh herbs: Dill is a classic pairing, but if you’re feeling adventurous, fresh mint adds an unexpected yet refreshing twist.
How To Make Jamie Oliver’s Cucumber Pickle
The process is incredibly simple, but the payoff is huge. Here’s a breakdown of how to make Jamie Oliver’s Cucumber Pickle:
- Prep the cucumbers: Start by slicing the cucumbers thinly. I find using a mandolin slicer gives them the perfect uniform thickness, which helps them absorb the brine evenly.
- Salt the cucumbers: Sprinkle a generous amount of salt over the cucumber slices and let them sit for about 30 minutes. This step draws out excess water from the cucumbers, making them crispier and allowing the flavors to penetrate better.
- Make the brine: While the cucumbers are sitting, combine vinegar, sugar, and your spices in a pot. Bring to a simmer, stirring to dissolve the sugar, and let the brine bubble away for 5-10 minutes. The aroma from the mustard and coriander seeds is heavenly.
- Pack the cucumbers: After the cucumbers have released their excess moisture, drain them and give them a quick rinse to remove any excess salt. Then, pack them tightly into sterilized jars.
- Pour the brine: Pour the hot brine over the cucumbers, making sure they’re fully submerged. The heat from the brine will help the cucumbers soften slightly and absorb the flavors quickly.
- Seal and store: Let the jars cool completely before sealing them. Store in the fridge for at least 24 hours, though they’re even better after 48 hours. The pickles will last for up to two weeks.
Ingredient Science Spotlight
There’s something almost magical about how such simple ingredients can transform into something so flavorful. Here’s the science behind it:
- Cucumbers: Their high water content makes them an ideal base for pickling. The salt draws out the moisture, and the vinegar helps preserve them, giving them that signature tang.
- Vinegar: It’s not just for tang. The acid in vinegar helps to preserve the cucumbers by lowering the pH of the solution. This makes it difficult for bacteria to grow, keeping your pickles crisp and safe for longer.
- Sugar: While sugar may seem like an odd addition, it helps balance out the acidity of the vinegar. It also aids in the fermentation process if you’re letting the pickles sit for a while.
- Salt: Salt doesn’t just flavor; it helps extract water from the cucumbers, making them crispier. It also aids in the pickling process by drawing out the natural sugars in the cucumbers.
- Spices: Mustard seeds, coriander, and peppercorns add that complexity and depth of flavor. The essential oils in these seeds infuse into the vinegar, making the brine even more aromatic.
Expert Tips
To take your cucumber pickling to the next level, here are some expert tips:
- Use a mandolin slicer for perfectly uniform slices. This helps the brine to penetrate evenly, ensuring that every bite is full of flavor.
- Add a touch of turmeric: A pinch of turmeric gives the brine a lovely color and an extra layer of flavor.
- Go for extra crispy pickles: After salting the cucumbers, give them a quick rinse to remove excess salt. This helps prevent the pickles from becoming too salty.
- Use a weighted lid: If you want your cucumbers to stay submerged under the brine, use a small lid or weight to keep them in place. This ensures they absorb the brine properly.
- Don’t rush it: Though it’s tempting to dig into your pickles right away, give them at least 24 hours to marinate in the fridge. The longer they sit, the more the flavors develop.
Recipe Variations
While Jamie’s cucumber pickle recipe is fantastic on its own, here are a few ways you can tweak it to suit your tastes:
- Spicy version: Add a few slices of fresh chili or a teaspoon of chili flakes to the brine for a spicy kick.
- Herb-infused: Swap out dill for other herbs like thyme, tarragon, or rosemary for a more aromatic flavor.
- Garlic lovers: Toss in a couple of smashed garlic cloves to the brine. The garlic infuses and creates a savory depth.
- Sweet pickle: Use brown sugar or honey instead of white sugar for a richer, sweeter brine.
Final Words
Making your own cucumber pickles is a rewarding experience. It’s incredibly satisfying to open a jar of pickles you’ve made yourself, knowing exactly what went into them. Jamie Oliver’s recipe is a brilliant starting point because it’s simple, fresh, and adaptable.
I’ve made this recipe countless times over the years and have found it to be endlessly versatile. Every time I tweak a bit here and there, I’m reminded of how fun it is to experiment with flavors in the kitchen.
FAQs
How Long Do Jamie Oliver’s Cucumber Pickles Take To Make?
They take about 30 minutes to prepare, with an additional 12 hours for the pickling process.
Can I Use Other Types Of Vinegar In Jamie Oliver’s Cucumber Pickle Recipe?
Yes, you can swap out white vinegar for apple cider vinegar or red wine vinegar for a slightly different flavor.
Do I Need To Peel The Cucumbers For Jamie Oliver’s Pickle Recipe?
No, you don’t need to peel them. Just wash and slice the cucumbers for a crispier texture.