Grilled and Pickled Cucumber

Difficulty: Simple
Time: 20 minutes prep; 24 hours total
Serves: 1


  • 1.5 lbs Fresco® Baby Cucumbers
  • 500 ml white wine vinegar
  • 500 g white sugar
  • 10 g coriander seeds
  • 1 tbsp dill, chopped

A unique twist on a classic, this Grilled and Pickled Cucumber recipe pairs great with salads or fish, or just to snack on straight out of the jar. And you can’t help but love the Fresco® Baby Cucumbers petite size!


  1. Turn grill to high heat, grill the cucumbers until they are slightly charred, remove and cool down.
  2. Boil the white wine vinegar, sugar, turn the heat off and add in the dill and coriander seeds.
  3. Place cucumbers in a glass jar or Tupperware. Pour the hot liquid over the cucumbers, completely covering. Cover with lid.
  4. Let sit for 24 hours at room temperature, then place in the fridge.
  5. Use on salads or fish dishes or eat as a snack.