We’re at the beginning of cucumber season and since not everybody wants to go through the process of making jars and jars of fermented or heat-processed pickles, (but everybody should love eating pickles) here’s a quick way to get that crunchy goodness with minimal effort.
I’m not a fan of sweet pickles and made these without sugar. If you’d like to add sugar, try starting with an amount equal to the salt. Adjust the other flavours to your liking or add your own. This recipe is just to get you started.
Time: 15 minutes plus overnight brining
Serves: 8 as a side
200ml white vinegar
15g pickling salt
5g whole yellow mustard seed
2g whole black peppercorns
1g red pepper flakes
4 cloves garlic – sliced
1 stalk dill
500g small cucumbers – quartered
Combine the water, vinegar, salt, mustard, peppercorns and pepper flakes in a small pot. Place on high heat and bring to a boil. Remove from heat.
Place the remaining ingredients in a one-litre mason jar and pour over the brine mixture.
Cover and refrigerate overnight or up to three weeks.
Serve as a snack or side.