Peter Piper picked a peck of…Cucumbers?


Hey there. Remember me? I’ve been super sporadic lately, and all I can say is that it’s been a combination of many things. Like that great Sister Hazel song, life got in the way (coolness points to you if you know that song).

So I’m back and talking about my favourite thing ever – pickles!! I freaking love dill pickles. Not the sweet disgustingly relish-like pickles, but the crispy classic vinegary and tongue bustingly salty dill pickles. It is literally the only food that makes my mouth actually water, and I’ve been known to drink the pickling juice after I’ve eaten at least a few whole pickles in one serving. I don’t even care if you judge me right now.

Pickles don’t last long in my house so I tend to limit how many jars I pick up, since I don’t want a body made of sodium nor do I wanna be known as that weird smelling girl at work. But the pull is so powerful that I had to actually stop writing this post and go eat 3. And then another one just to make sure. 😦

Made with Repix (

I’ve always toyed with the idea of making my own pickles, but always decided against because nothing cold be as perfect as Heinz or Vlasic. However, I’ve been on a condiment kick lately, and I thought that if I didn’t think of it strictly as pickles, maybe I might discover a really nice pickle-adjacent alternative. It all came together when my friend Kevin decided that he would turn his pickling hobby into a business and started selling flavor infused vinegar. I tried his Garlic infused and Wiri Wiri pepper infused vinegar to pickle my cucumbers. This recipe is pretty simple to put together, and the new mason jars that I have been calling out to me. Don’t worry, I listened.


Made with Repix (
If you’re in Guyana and interested in purchasing the vinegar, leave a message in the comments below or drop me a line.

Pickled Cucumbers 2 Ways

  • Difficulty: easy
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Garlic Pickled Cucumbers


2 medium Cucumbers

1 tbsp Dried Dill

1/2 tbsp whole Peppercorns

1/2 tbsp whole Mustard Seed

1 tbsp Salt

3/4 cup Garlic infused Vinegar


Made with Repix (


Triple Heat Cucumbers


2 medium Cucumbers

1/2 tbsp Dried Dill

1 tbsp White Sugar

1 tbsp whole Peppercorns

1 tsp Red Pepper flakes

3/4 cup Wiri wiri Pepper infused Vinegar


Garlic Pickles
Garlic Pickles
The Triple Heat mix!
The Triple Heat mix!


Cut cucumbers as preferred – spears or slices. Place all ingredients except for water in a clean mason jar. Add enough water to cover the cucumbers. Shake well to dissolve salt / sugar. Refrigerate for at least 2-4 hours. 

This should stay in the fridge for about 8 months to 1 year.

Made with Repix (

My crisper drawer seems to be mad at me since it’s been freezing my vegetables, no matter what I do. When they thaw out, they end up pretty sad and soggy, so RIP to the 7 Cucumbers I had set aside.

Also, just a callback to the title of this post – we all know that rhyme, right? Well, I speak pretty quickly. If you know me, you know that. I also write the way I speak, so I feel sometimes that you can get a sense of my speech habits based on my run on sentences and use of punctuation. When I was younger, I had severe stuttering issues and worked with a speech therapist to train my mouth to move as quickly as my brain. One of the exercises? To practice that Peter Piper rhyme. I got so good at it that for years, it became my go to trick to impress people, similar to the way that others can do cartwheels, magic tricks or flip their eyelids inside out (that is so ridiculously gross by the way). I can still dust that rhyme off and beat anyone in a rhyme race, so bring it on!

Anyways, so have a productive week, and you’ll see me back here on Friday. I’ll be commenting and linking up again with my gals at Fiesta Friday as well as a few other parties I’ve recently joined, like In My Kitchen. Seriously, where did this month go?



  1. Hi – the pickled cucumbers sound great, will definitely give it a try! Where can I get the Garlic infused vinegar water or the Wiri wiri water? Is there a substitute that I can use?

    • Hey there! Thanks for stopping by. I live in Guyana, South America so I’m not certain about the availability of flavored vinegar elsewhere. Specialty stores may have it. I would say though that you could substitute the garlic infused with about 4-6 chopped garlic cloves and of course use regular garlic. As for the pepper, you can use any reasonably hot pepper depending on your tolerance. Would love to know what you eventually do use, so keep me posted! 🙂

  2. My husband loves pickles too! I’ve never thought of pickling anything because I thought it would be too hard. But your recipe seems really simple!

    • Thanks Salma! I think I mixed the prep up with jam a little bit – yes the the bottles should be clean of course but not obsessively sterilized like when you’re making jam. I hope you try it out and let me know how it turns out!

  3. So glad you listened, because these look amazing! And sooo pretty! That dill looks so cool in those jars, especially with the pepper! I loooove pickles too, and yours are calling my name! Thanks for sharing!

  4. “Interesting vinegar” is such a cool label. hats off to whoever thought of that. the cucumbers look great too. Just the thing for a hot summer’s day. Happy Fiesta Friday.

  5. I love my cucumbers from the garden and have ALWAYS wanted to make my own pickles! And I have mason jars! WOOHOO! This is such a great recipe! Love your pictures, post and your sense of humor! Happy FF!

  6. Glad you were able to make it to Fiesta Friday and share your first pickle recipe with us. Now I expect there will be no stopping you. They look delicious with all those spices and herbs.

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