Quick pickled cucumbers Recipe

Ingredients for people

Cucumber(s) : 500 g
Cider vinegar : 500 ml
Black peppercorns : 25 g

Banana shallot(s) : 2 whole
Dill : 6 bunch

Caster sugar : 50 g
Maldon salt : 25 g

Method

1
This recipe makes 6 x 150ml jars.
2
Young cucumbers are best for pickling if you can get them. Slice thickly, or cut into batons.
3
Peel and finely slice the shallot. Place in a saucepan with the vinegar, peppercorns and thyme. Bring to just below a simmer then remove from the heat.
4
Mix in the cucumbers then transfer everything to jars. The vinegar should completely cover the cucumbers - top up with more if necessary.
5
Keep for at least 24 hours before using - they will become more pickled over time.

Chef's tip

«These pickles will keep well due to the vinegar, which is a natural preservative. Careful sterilisation of the jars will mean they keep even longer.»