Cucumbers are easy to grow, but to be honest you can end up with more than you can handle. There are only so many cucumber sandwiches and Hendrick’s and tonics that you can have before you go slightly cucumber-mad.
So that’s why you should pickle some for later. And with this Easy Pickled Cucumber recipe, you can’t really go wrong.
These pickled cucumbers go great with a BBQ, or on the side of crackers and pate. Or they are perfect if, like me, you just want a savory snack straight from the fridge.
1 tsp of table salt
100ml apple cider vinegar
Thumb sized piece of fresh ginger, grated
1 tsp black peppercorns
- Cut the cucumber into thin slices, and place in a bowl with the salt. Cover and leave to stand for 20mins.
- Rinse off the cucumber, removing the excess water with a sieve, before returning the cucumber to a bowl. Add the fresh ginger, sugar, and peppercorns, and stir well.
- Add the cucumber mix into a cleaned mason jar, and pour over the vinegar (make sure it covers the cucumbers completely). Put the lid on and shake the mix gently until the sugar has completely dissolved.
- Place in the fridge and leave for 24hours before serving. It should then keep for up to 7 days if I’m not there (usually ours is gone around the 25th hour!).
Give the recipe a go, and let me know how you get on. You can get in touch directly on Twitter (@PlantEatRepeat) or by leaving a comment here. Thanks.