These really easy pickled cucumbers are a staple in my fridge, they taste so much better than store bought and are really quick and cheap to make.
I was never a pickle fan until recently. I was always one to quickly whip off any suspicious looking gherkins from a burger or dish I was eating, until I accidentally ate one in my last pregnancy and went, ‘hang on, I like that!’. I was hooked, and after I had Marley I thought it might have just been a weird pregnancy thing, but no, I still love the things.
We have so many cucumbers from our allotment at the moment, so I’m making loads of jars of these cucumber pickles as I just love them on sandwiches or salads, or on top of rice dishes like the Wagamama don buri bowl I posted yesterday. For sandwich and burger pickles, I like to thinly slice the cucumbers but for rice dishes I cut them into little cubes as I think they eat better this way!
You can pickle whatever you like with this method, and I find its a perfect ratio for not get the veg too vinegary and tart. You can also switch out the cider vinegar for rice vinegar.
1 cup of liquid tends to perfectly fill one small kilner jar, I use these KORKEN jars from IKEA because they are great for sooo many uses, look really cute and are ridiculously cheap at 80p each!!
As a general rule, I tend to use about half a teaspoon mustard seeds, and 2 smashed garlic cloves for flavouring – but mix it up and experimenting with other seeds / herbs / chilli etc.
Once cooled, they keep well in the fridge for several weeks. For longer storage, sterilise the jars before adding the pickles. Then, when the pickles are made, seal the jar and place in a pan of boiling water. Bring the water back to the boil, set a timer for 5 minutes then remove the jars. They should then store on a shelf for up to a year.
Are you a pickle fan?
Easy Pickled Cucumbers
- 1 medium to large cucumber
- half a cup of cider vinegar
- half a cup of water
- 1.5 tablespoons salt
- Optional flavourings (2 cloves garlic, half a teaspoon mustard seeds, dill seeds or chilli flakes)
- Slice / dice or chop the cucumber into preferred shape then pack into jar.
- Add the water, vinegar, flavourings and salt to a small saucepan and bring to the boil. Pour over the cucumbers and close the lid.
- Leave to cool, then refrigerate for at least 48 hours for flavours to develop.
- Put them on everything!