Quick pickled cucumbers Recipe
Young cucumbers in an aromatic pickle of shallots, black peppercorns and dill.
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6hrs10
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6hrs5
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1j
- 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
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ETAPE 1
This recipe makes 6 x 150ml jars.
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ETAPE 2
Young cucumbers are best for pickling if you can get them. Slice thickly, or cut into batons.
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ETAPE 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.
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ETAPE 4
Mix in the cucumbers then transfer everything to jars. The vinegar should completely cover the cucumbers - top up with more if necessary.
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ETAPE 5
Keep for at least 24 hours before using - they will become more pickled over time.
«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.»
