Cucumber-and-celery pickle

Cucumber-and-celery pickle

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  • Makes 1 litre
  • Easy
  • Dairy free Fat conscious Health conscious
  • 10 minutes
  • 5 minutes


  • 2 cups white vinegar
  • 2 T yellow mustard seeds
  • 4 T sugar
  • 6 mini cucumbers, sliced lengthways
  • 1 bunch celery, washed, leaves removed and sliced lengthways or chopped

Cooking Instructions

Place the vinegar, mustard seeds and sugar in a saucepan over a medium heat. Cook for 3–5 minutes, or until the sugar has dissolved, then remove from the heat.

Place the cucumber and celery slices into a 1-litre sterilised Weck jar and pour over the pickling liquid. Seal the jar tightly.

Allow the liquid to cool in the jar before serving.

Cook's note: Once opened, store in fridge.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Gavin McGuinness
    February 13, 2018

    Online sites talks about vinegar having a 5% acid to be able to pickle. How do you know what vinegar to use?

    1. default
      February 14, 2018

      Hi Gavin. Vinegar does have different acid levels but this is a quick pickle so you could use spirit vinegar or white wine vinegar.
      Good luck!
      TASTE team