Recipe

Pickled Cucumbers

All Recipes / Vegetable / Pickles / Healthy / Essential

Pickled cucumbers contain many quality ‘gut boosting’ properties, they are full of natural antioxidants, are low in calories and have many gut-friendly probiotics due to being naturally fermented.

Makes 1 large jar
20 minutes
NO cook
Overnight store then EAT

Ingredients

  • 500g small baby cucumbers
  • 3 garlic cloves
    - skin removed, whole
  • 4 tbsp coriander seeds
  • 15g fresh dill
  • 2-3 small dried red chillies
    - optional
  • 1 tbsp black pepper corns
  • 2 tbsp sea salt
  • Brine
  • Quality wine vinegar
    - or cider vinegar
  • Hot boiling water
  • Other
  • Large glass jar with tight fitting lid

Instructions

  • Prepare cucumbers:
  • 01 Wash and trim if necessary.
  • Assemble:
  • 02 Place cucumbers into clean glass jar. Add garlic, coriander seeds, peppercorns, chillies and sea salt. Add dill. Fill HALF the jar with vinegar and then fill to the top with boiling hot water. Seal. Turn upside down to mix well.
  • Store:
  • 03 Leave overnight in a cool place (or refrigerate). The cucumbers will be ready to eat in 24 hours.
  • Storage:
  • 04 Keep in a cool place and always replace the lid between bites!

Notes

if you do not have coriander seeds, mustard seeds will work well also. Any large jar can be used.

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