Pickled Cucumbers Recipe
With summer fast approaching, this recipe is featured in the Butchery & BBQ Master Class at Hobbs House School. Pickled cucumbers are the perfect accompaniment to any burger, and will juice up a sandwich or salad with a smudge of brightest green. It will keep for a couple of weeks in the fridge.
Serves 1 jar
1 cucumber, thinly sliced
100g castor sugar
10g sea salt
100ml white wine vinegar
1tsp mustard seeds
In a bowl, sprinkle the salt over the cucumber and mix, leave for 30mins to draw the water out.
Meanwhile, heat the vinegar, sugar, water and mustards seeds. Remove from the heat and chill.
Wash the cucumber of any salt for a few mins under a cold tap. Then add to the pickle.
Leave for at least 12hours, but a couple of days is best. Will keep for a couple of weeks in the fridge.