Pickled Cucumbers

Enjoy pickled cucumber with fresh salad, strong cheeses or cold meats. Seal and store in your fridge for at least 2 days, eat within a few weeks. Recipe courtesy of Karen HB.

Ingredients and Method

Ingredients

  • 1.2kg Small Cucumbers
  • 1 Garlic Clove, finely chopped
  • 70ml Water
  • 300ml Cider Vinegar
  • 120g Granulated Sugar
  • 1 tbsp Yellow Mustard Seeds
  • 1 tbsp Black Peppercorns
  • 1 tbsp Sea Salt
  • 1/2 tsp Chilli Flakes
  • Handful of Fresh Dill

Method

  1. Top and tail the cucumber and slice lengthways so you have thick batons.
  2. Mix the remainder of ingredients in a pan to make the brine. Bring to a simmer, stirring until the sugar is dissolved then leave to cool.
  3. Pack the cucumber vertically into sterilised jars and top with dill then brine so until 5mm below the rim.
  4. Seal and store in the fridge for at least 2 days, eat within a few weeks.

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