Pickled cucumbers
A recipe for quick, crisp pickled cucumbers in a sweet vinegar brine.
Servings 6 people
Ingredients
- 1 cucumber
- 250 ml white vinegar clear, distilled
- 50 ml water
- 130 g sugar
- 10 peppercorns
- 1 tsp salt
- Mustard seeds and dill, optional
Instructions
- Cut the cucumber into thick slices and put them in a pickling jar that you have scalded with boiling water.
- Put all the other ingredients in a saucepan and heat through until the sugar has dissolved. If you are using mustard seeds, add them to the pan as well; they benefit from being heated through properly.
- Let the brine cool until it is just lukewarm, then pour it over the cucumbers.
- Leave the cucumbers to steep for at least 15 minutes, but ideally several hours or overnight. Keep them in the fridge until ready to serve.