Quick pickled cucumbers are one of the easiest ways to use up extra cucumbers and add a fresh crunch to your meals. They take just a few minutes to make and are perfect piled into sandwiches, burgers, tacos, wraps or served alongside salads and BBQ dinners.
Ingredients
- 1 medium cucumber (if very large, use half)
- 1.5 tsp salt
- 1.5 tsp sugar
- 4 black peppercorns
- ½ tsp dried dill
- 150ml water
- 150ml vinegar of your choice (white vinegar or apple cider vinegar both work well)
Method
- Prepare a clean jar by washing it well in the dishwasher or with warm soapy water. Allow to air dry.
- Thinly slice the cucumber.
- Add the peppercorns and dried dill to the bottom of the jar, then pack in the sliced cucumber.
- Add the water, vinegar, salt and sugar to a saucepan and bring to the boil.
- Carefully pour the hot liquid over the cucumbers.
- Seal with the lid and allow to cool completely.
- Store in the fridge and use within 3–4 days.
These quick pickles are an easy way to add freshness and crunch to sandwiches, burgers, tacos and wraps.