Quick Pickled Cucumber
Simple and delicious pickled cucumbers that add a fresh acidity to any cheeseboard and so good you will always want to have them in the fridge.
- ServesN/a
- Cook it in10 Minutes
- DifficultyEasy
Ingredients
1 to 2 cucumbers
250ml approximately of quality white wine vinegar
1 or 2 green onions
A few tbsp of roughly chopped dill
1 garlic clove sliced
1 tbsp of coriander seeds approximately
1 tsp of whole black peppercorns
2 bay leaves
Air tight mason jars such as these
Method
Slice cucumber in 2mm slices and chill in strainer with ice for 15 to 20 minutes
Make your pickling brine. Add your vinegar, coriander seeds, black peppercorns and bay leaves bring to boil then simmer for 10 minutes. Let cool.
Dry your cucumber and layer in your jar with onions, garlic, and dill. Fill your jar to the top with your brine.
Let your cucumbers pickle for at least 48 hours in the fridge for best results leave for a week.
Once opened your pickles will last for up to a month.
Ingredients
1 to 2 cucumbers
250ml approximately of quality white wine vinegar
1 or 2 green onions
A few tbsp of roughly chopped dill
1 garlic clove sliced
1 tbsp of coriander seeds approximately
1 tsp of whole black peppercorns
2 bay leaves
Air tight mason jars such as these
Method
Slice cucumber in 2mm slices and chill in strainer with ice for 15 to 20 minutes
Make your pickling brine. Add your vinegar, coriander seeds, black peppercorns and bay leaves bring to boil then simmer for 10 minutes. Let cool.
Dry your cucumber and layer in your jar with onions, garlic, and dill. Fill your jar to the top with your brine.
Let your cucumbers pickle for at least 48 hours in the fridge for best results leave for a week.
Once opened your pickles will last for up to a month.
