Quick Pickled Cucumber
An easy pickle that goes with so many foods: salads, sandwiches, burgers, kebabs, cold meats, cheeses, fish and rice.
Use within 2-3 weeks.
Ingredients
- 260 ml cider vinegar wine vinegar or rice vinegar can also be used
- 140 ml water
- 20-30 g sugar
- 12 peppercorns
- ¾ tsp salt
- 1 large cucumber
Optional flavourings (choose any: see Recipe Notes for more suggestions)
- 2 tsp Aleppo pepper or half the amount of hot chilli flakes
- 2 tsp yellow or black mustard seeds
- 1 heaped tbsp chopped dill
Instructions
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Wash two medium sized jars (with plastic lined lids) in hot, soapy water.
Rinse then dry thoroughly.
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Stir together the vinegar, water, sugar, peppercorns and salt in a small saucepan and gently heat just until the sugar is dissolved.
Note: if using the optional Aleppo pepper or chilli flakes and/or mustard seeds, include these in the pan too.
Take off the heat and set aside.
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Cut the cucumber into slices 2-3 millimetres thick.
If using the optional chopped dill, toss the cucumber slices with it.
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Pack the cucumber into the jars then pour the flavoured vinegar over the top.
Make sure the vinegar completely covers the cucumber slices.
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Screw on the lids, and when completely cold store in the fridge.
Leave at least 2 hours before using, although overnight is better.
Use within 2-3 weeks.
Recipe Notes
Other flavourings to add to the vinegar include: fennel or coriander seeds, bay leaves.
Other foods to toss with the cucumber include: chopped or sliced onion, garlic, or ginger.