TCW Pickled Cucumber Recipe

TCW Pickled Cucumber Recipe
By The Cooking World, Editorial Staff
June 7, 2024

The Only Pickled Cucumber Recipe You'll Ever Need

Pickled cucumbers are a delightful addition to any meal, offering a perfect balance of tangy and sweet flavors.

Our Pickled Cucumber Recipe, inspired by a unique version from The Black Axe Mangal cookbook, takes the traditional pickle to a new level.

Known for its bold and innovative recipes, The Black Axe Mangal brings a fresh twist to classic pickling, creating crunchy cucumbers bursting with flavor.

Our recipe goes even further. With just a few tweaks to the already exceptional BAM's recipe, like adding Morita chili for a smoky flavor or bay leaf for extra crunch, you'll take the original recipe to new heights!

These pickled cucumbers are perfect for snacking, or to add a zesty kick to any dish. The result is a jar of crisp, refreshing pickles that are sure to become a staple in your kitchen. Dive into this recipe and discover how easy it is to make your own delicious pickled cucumbers!

25 minutes
one 500 ml (16oz) jar


10 g (1 tablespoon) sea salt
1 large Persian cucumber, sliced
125 g (½ cup) sugar
250 ml (1 cup) apple cider vinegar
1 bay leaf
1 Morita chili
3.5 g (1 teaspoon) yellow mustard seeds
3.5 g (1 teaspoon) brown mustard seeds
1.5 g (1 teaspoon) coriander seeds

Special Equipment

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  1. In a colander or sieve set over a sink, distribute the salt over the sliced cucumber and let sit for 10 minutes.
  2. While the cucumber is salting, dissolve the sugar into the vinegar with all the spices, bay leaf, and Morita chili in a saucepan over low heat. When the liquid has cooled, add the cucumber.
  3. Tip into an air-tight container. These can be used after a few hours, but will be better a few days in the refrigerator.
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