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Preserving: Our Canadian Food Tradition | Quick Pickle Mini Cucumbers

Course: accompaniment
Author: Wanda Baker


  • 5 mini cucumbers sliced thin
  • 1 shallot sliced thin
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1/2 tsp red pepper chili flakes
  • 1 tsp fennel
  • 2 cups white vinegar


  • Add shallots and cucumber into your jar or the vessel you will be storing cucumbers in. Set aside.
  • In a pot add vinegar, salt, sugar, chili flakes and fennel. Stir and bring to a boil. Pour hot liquid over cucumbers and shallots. Let sit for an hour or so at room temperature and strain before using.
  • Can be covered and put in refrigerator for up to two weeks.


The fennel is extraordinary in this pickle. Try using tarragon or dill.