Recipe: Dill & Gochugaru Chilli Pickled Cucumber


My love for dill started when I lived in Sweden for a few years. Dill is quintessentially Swedish; the Swedes have it with salmon, herring, potatoes, in creamy mustard sauce… One of my favourite Swedish dill condiments is in a simple pickle with finely sliced cucumbers and red onions; it has a particularly sweet and aniseed–y accent.

 The other day I picked up a bunch of dill and thought I would make a Swedish–inspired pickle with a spicy inflection. This pickle is so quick and easy to make, and it gets better over a few days. You can substitute the cucumber for any other raw vegetables — I also tried it with carrots to great success. I’ve chosen to use Korean chilli powder (gochugaru) because it’s not particularly spicy, and has a wonderful smoky, fruity kick to it. For a more Chinese accent, try the classic ma la combination of Sichuan peppercorns with dried chilli.

Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.


  • 1–2 cucumbers

  • 1 bunch dill, washed

  • 1 tbsp good quality olive oil

  • 2 tbsp pickling vinegar

  • 1 tbsp gochugaru chilli powder

  • 1 tsp sugar

  • Pinch of salt


  • Wash the cucumbers and cut in half lengthways. Remove the watery part inside with all the seeds (don’t throw it away — just eat it or throw it in a juicer). Finely chop the cucumber into small cubes.

  • Pick the dill fronds only, and finely chop.

  • Toss all the ingredients together and refrigerate for a few hours before eating. You may want to drain the pickle if a lot of water has escaped the cucumber.


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