• Pickled Cucumbers

    Pickled Cucumbers


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



    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.