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Quick Pickled Cucumbers

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Condiments, condiments, condiments. I’ve said it before and I’ll say it again, I can’t get enough of them.

Pickled Cucumbers

From pickled goods like red onions, chilis & lebanese cucumbers to harissa, tomato & chili jam and homemade bbq sauce, the top shelf on my fridge is generally full of them! It’s so great to be able to whip one of these out and make a plain old ham & cheese sandwich come to life. This recipe is a basic pickle recipe, there are many many recipes all over the interweb for pickling veg and I have a few more I will share with you in time but this little recipe is a great last minute, wanna add a zing to my dish recipe. Oh and the pickles (if you aren’t like me, who eats them regularly on their own!) will last for AGES in the fridge too.

Ingredients

1 Lebanese or English cucumber. These ones are Lebanese
1/2 cup rice vinegar
1/4 cup sugar
1 tsp salt
 
Essential Tools
 
mandoline – a sharp knife will do the trick
measuring jug & spoon
airtight container
stirring spoon – tblspoon works just fine
 
Method
 
1. Slice cucumber to desired thickness. I feel 1/8 – 1/4 inch (approx 1/2 cm) is about right for me.
2. Stir together vinegar, salt & sugar until dissolved.
3. Add cucumbers, cover and leave for minimum 30 mins before using.
4. Store in the fridge.
 
Tips/Tricks
 
*using a mandoline is quicker and gets even slices BUT if you don’t own one then just use a sharp knife*
**if you don’t eat the pickles right away, they will last for anywhere up to a year in the fridge. However they do lose colour and texture the longer you leave them there, so I usually only make enough to last for a month at a time**
***this quick pickle recipe will work with any veg so don’t limit yourself to cucumbers***

Pickled Cucumbers

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