Quick Pickle Cucumber
A simple pickling liquid you can use for any vegetable you like.
Ingredients:
– 150ml (5 fl oz) vinegar (any type you prefer)
– 150ml (5 fl oz) water
– 1 tbsp salt
– 1 tbsp sugar
– aromatics of your choice (I used dill, chilli flakes, and black peppercorns)
– 1 cucumber, sliced
Method:
1. Place the vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer.
2. Add your sliced vegetables to a clean jar along with any aromatics you’ve chosen. Pour the hot pickling liquid over the vegetables.
3. Leave it to cool completely before sealing the jar. Your pickles are ready to eat once cooled and will keep in the fridge for up to six months.
This method works well with cucumbers, cauliflower, courgettes (zucchini), radishes, and even watermelon rind. It’s an excellent way to preserve excess vegetables you have on hand.
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