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Here is something simple to make as as a side dish or an accompaniment to grilled burgers or fish. Forget about the store bought pickles…these are cool, crisp, actually, I’m a bit addicted to these at the moment, eating them on sliced bread with a little mayo, a little salt and pepper, seriously, they are delicious!


2 medium cucumbers (or 5 small pickling cucumbers), sliced thin on the bias
1 red pepper, diced small
1 cup unseasoned rice wine vinegar
1/4 cup sugar
1/4 teaspoon fresh or dried dill
A pinch of salt & pepper


In a medium non-reactive saucepan, combine the sugar and vinegar and bring to a simmer for about 5 minutes until all of the sugar is dissolved. Remove from heat and allow to cool to room temperature.

While the vinegar is cooling, prepare the vegetables and spread them out in a shallow dish.

Once the liquid has cooled, add the dill, salt and pepper and pour over the cucumbers and peppers, cover and chill for at least 3 hours. The flavor will be more balanced if you can make these a day or two ahead of time but still delicious made the same day. They will keep chilled in an airtight container for about ten days.

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