One of the things we like about this pickle is not only its great light taste (half water and half vinegar) but also how quick it is to make. It needs to be eaten as soon as possible and not stored long term.
1 whole cucumber sliced thinly, 1 unsliced but peeled clove of garlic, if desired.
2 Bay leaves (fresh or dried), 6 or more whole black peppercorns, pinch chilli flakes - optional.
Pack the above into a jar about 1pint or slightly larger and press down.
Measure 150 ml of boiling water into a jug. Add 100ml clear vinegar of your choice but not red or malt. Stir in 35g while sugar and 2 teaspoons salt.
Pour over the contents in the jar and screw on the lid. Swivel occasionally in the first hour to release bubbles. Leave for one day then it is ready to use. Store in fridge until eaten - preferably within a fortnight:
It's so simple to make isn't it, and delicious with cheese or with a salad of fresh leaves. I've also made it with malt vinegar and it's sort of richer and deeper in flavour.
ReplyDeleteWe also like it with cheese in a sandwich.
DeleteSounds good, even husband might eat that (he doesn't like vinegar so won't generally eat anything pickled in pure vinegar).
ReplyDeleteHe might eat it as it is very light especially if made with a light flavoured vinegar.
DeleteThat looks delicious
ReplyDeleteIt is but being cucumber does soften quickly.
DeleteMy mouth is watering just thinking about it. I just pickle mine, with thinly sliced onion, in malt vinegar. It's one of my favourite sandwich fillers with cheese or cold meat. We've suddenly got a glut of cucumbers!
ReplyDeleteWe used to do that but this has taken its place.
DeleteWhat a simple pickle to make. Thanks for sharing.
ReplyDeleteGod bless.
You’re welcome.
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