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  • Pickled Cucumbers

    Pickled Cucumbers

    Serves

    Prep Time

    Cook Time

    Great with burgers or a great addition to any sandwich. Why not try them with our sourdough crumpets, beetroot cured salmon and horseradish.
    Print Recipe

    Ingredients

    • 1 cucumber, cut in half and seeds removed
    • 100g caster sugar
    • 1og sea salt
    • 25ml water
    • 100ml white wine vinegar
    • 1 teaspoon mustard seeds

    Kit

    Method

    1. Slice the halves of cucumber thinly and place into a bowl. Sprinkle over the salt and mix. Leave for 30 minutes to draw the excess moisture out.
    2. Meanwhile heat the vinegar, sugar, water and mustard seeds in a pan. Remove from the heat and allow to chill.
    3. Wash the cucumber to remove the salt and place in a sieve or colander to drain.
    4. Add the cucumber to the cure and place in a sterilised jar.
    5. Leave for about 12 hours before eating, and they will keep for a couple of weeks in the fridge.