Pickling like a pro at Bermondsey

Culinary maestro and house chef at Mason & Fifth, Bermondsey shared his homemade recipe to make bay and orange pickled cucumbers with our residents in Bermondsey.

What you’ll need:

For the pickling liquor:

  • 1 x 456ml jar
  • 1/3 white caster or granulated sugar
  • 2/3 white wine vinegar


  • The peel of an orange
  • 1/2 of a regular cucumber, cut into 8mm thick slices
  • 1/2 sliced onion
  • 2 fresh bay leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seed
  • 1/2 tsp black peppercorn
  • 1/2 tsp coriander seed
"It's important to sterilise the jars to remove any bacteria prior to pickling. You can use vinegar with high acidity level over 5 - I like to use white wine vinegar."
Troy Cundy

The recipe:

  1. Add both vinegar and sugar in a pan and heat until all the sugar has been dissolved and it’s reached a low simmer.
  2. Pop the cucumber and onion in a bowl, covering them in salt. Gently stir avoiding damaging the cucumber slices and then leave for 10 minutes.
  3. Place all the other ingredients in the sterilised jar.
  4. Pour the hot pickle liquor into the jar and fill to the brim, making sure all the ingredients are submerged.
  5. Close the lid (the heat from the liquid will seal the jar).
It will last for 6 months minimum in ambient temperature and as long as the jar is sterile. Don't forget to date the jar too.

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