Sweet and Sour Pickled Cucumbers

Pickled Cucumber

First pickling action on the blog. I think the spring/summer months are the best months to work on pickling and preserving fruits and vegetables. While making the vegetable and fruit list each month for the newsletter, I realized how many options we have available during the summer. I know for people growing up with four seasons this seems super obvious, but it was only when I moved here that I fully grasped the need to pickle and preserve summer vegetables to enjoy in the winter.

Andrea already has quite the experience pickling and making jams since an early age but for me this is definitely something new. Except when it comes to pickling cucumbers and making my own ‘pika’. Pika is a condiment I grew up with in Curaçao, which is basically pickled onions with spicy peppers that you sprinkle on top of your meal for the little extra heat. I will definitely work on this recipe as well to publish soon.

Today I’m getting started with the lightly pickled cucumbers that are a great side dish for any meat dish. It’s super simple and the only thing you need to do is to allow the liquid to cool down completely after a light boil and add the sliced cucumber with jalapeño. The only thing that is different than usual is that I used coconut sugar instead of refined sugar which is why the liquid is a bit darker and not completely clear. Taste is the same though so don’t let that hold you back. Don’t forget to sign-up to the newsletter below to also receive our monthly veggie and fruit picks, we are working on it now and will go out next week. So don’t miss out and sign-up!

Pickled Cucumber
Print Recipe
5 from 1 vote

Sweet and Sour Pickled Cucumbers

Prep Time10 mins
Cook Time5 mins
Cooling and Marinating3 hrs 30 mins
Total Time3 hrs 45 mins
Servings: 6
Author: Kyara


  • 1 cup rice vinegar
  • 3 tbsp white wine vinegar
  • 3 cup boiling water
  • 5 tbsp coconut sugar
  • 1 tbsp salt
  • ½ jalapeño pepper sliced
  • 1 cucumber cut in half and sliced on the diagonal


  • In a pan heat up the rice vinegar, white wine vinegar, water, coconut sugar and salt.
  • Make sure the sugar and salt has dissolved before turning off the heat.
  • Let it cool down completely before adding the sliced cucumbers and jalapeño pepper.
  • Let it sit in it for at least 1 hour before serving.