Pickled Cucumber

Pickled Cucumber

Pickled cucumber goes with just about any dish, savory snack or salad. It lasts in the fridge for ten days. You can reuse the pickle juice by topping it up with more cucumber when they’re running low. This recipe multiples perfectly. Happy pickling!

Ingredients 

1 x cucumber (organic if possible)

100ml white wine vinegar 

100g sugar

1 teaspoon salt 

1 teaspoon fennel seeds

1 teaspoon coriander seeds 

1 teaspoon yellow mustard seeds

Put all ingredients except the cucumber in a saucepan. Bring to a slow boil and let the sugar dissolve fully. Take off the heat and allow to cool

Slice the cucumber as thinly as possible. Add to the cooled liquid. Ready to eat within 30 minutes.