This recipe for pickled cucumbers makes a delicious and zesty side dish with just a few simple ingredients and easy steps! Pickled cucumbers lend a tangy, crunchy element that enhances the flavor of a variety of foods, including salads, sandwiches, and grilled meats. They are a classic complement. These are surprisingly simple and inexpensive to make, so you can customize the flavors to suit your tastes and enjoy them as an accompaniment to a meal or on their own.
To ensure a tight seal for our pickled cucumbers, we used Kilner jars for this recipe. Although this recipe makes 500ml of pickles, you could easily portion it into smaller jars to make lovely handmade presents.
Makes enough for:
- 2 x 350ml jars, OR
- 1 x 500ml jar
Suitable for:
- Vegetarians and Vegans
- Gluten-free Diets
- Dairy-free Diets
- Nut-free Diets
Ingredients:
- Half a Cucumber
- 1 Shallot, peeled
- 150ml Sarsons Malt Vinegar
- 1 tbsp Granulated Sugar
- 1 tsp Whole Mustard Seeds
- 1 sprig of Dill, chopped
- A pinch of Salt
Method:
- Finely chop the shallot and cucumber, then arrange them in a Kilner jar. Distribute the dill.
- Mix the mustard seeds, sugar, salt, vinegar, and salt in a measuring jugs. Pour over the cucumber, being sure to allow 1.5cm headroom.
- After giving your jar's rim a wipe, seal it. Prepare your jars.
- Give it four weeks to grow in a dry, cold environment.
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