Description
This quick Pickled Cucumber recipe is super easy to prepare. It's best served in sandwiches, salads and as a condiment to main meals.
Ingredients
Units
Scale
- 2 cucumbers, washed and finely sliced
- 2 red onions, peeled and sliced
- 500ml (2 cups) apple cider vinegar
- 28g (2 tbsp) sea salt
- 7g (1 tbsp) red chilli flakes
- 2g (1 tsp) fennel seeds
- 6g (2 tsp) yellow mustard seed
- 6g (1 tsp) celery salt
- 3g (1 tsp) turmeric
- 150g (3/4 cup) caster sugar
Instructions
- Place the thinly cut cucumber slices in salted, ice water and let them soak for 1 hour.
- Place the vinegar, salt, fennel, mustard, celery salt, turmeric and sugar in a saucepan and bring it to a boil.
- Remove the pickling sauce from the heat and let it cool down.
- Drain the cucumber and dot dry with a paper towel.
- Place the cucumber and onions in a large, about 1ℓ (4 cups) sterilised jar, then pour in the pickling sauce.
- Close the lid and give a shake to mix the ingredients.
- Place in the fridge and wait for at least 1 hour before consuming. It will last for up to 1 week in the fridge.
- Enjoy as a side dish to meals, as a topping for salad, or as a sandwich filling. Enjoy!
Notes
The amount of cucumbers required depends on the size used, so adjust the amount used until the container is filled. If you find that you have lots leftover, then check out my guide on freezing cucumber to ensure it doesn't go to waste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: British
Nutrition
- Serving Size: A small heap slices
- Calories: 46
- Sugar: 8.5 g
- Sodium: 710.8 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10.2 g
- Fiber: 0.5 g
- Protein: 0.4 g
- Cholesterol: 0 mg