Home-made Pickled cucumber

Vegan | Nut-free | Gluten-free

Easy

30 mins

Serves 12

Have too many cucumber and don’t know what to do with it? This Home-made pickle recipe will get rid of loads of them. Super easy to make and lasts months. This recipe is a basic version, but you can go spicy by adding chilli to the mixture or you can go sweet and add more sugar. You can and fresh herbs like dill. It is totally up to you.

Ingredients

500ml Vinegar, such as white wine, red wine or cider Half a fennel 2 heaped Tbsp Pickle spices 2Tbsp Peppercorns 2 tbsp Sugar (any doesn’t matter) 2tbsp Salt 2 Cucumbers 1 litre Kilner jar (An airtight container)

Method

  1. Start by sterilising the kilner jar. If it is already you can skip this step.
  2. Get yourself a saucepan and put inside everything apart from the cucumbers, and pout on a medium heat.
  3. Chop the cucumbers however you like. Long strips, small strips chunks. It’s totally up to you.
  4. Once you have chopped the cucumber place inside the kilner jar.
  5. Once the vinegar mixture is boiling take it off the heat and transfer into the kilner jar. Close the lid and leave until it gets to room temperature.

Ingredients

500ml Vinegar, such as white wine, red wine or cider Half a fennel 2 heaped Tbsp Pickle spices 2Tbsp Peppercorns 2 tbsp Sugar (any doesn’t matter) 2tbsp Salt 2 Cucumbers 1 litre Kilner jar (An airtight container)

Method
    1. Start by sterilising the kilner jar. If it is already you can skip this step.
    2. Get yourself a saucepan and put inside everything apart from the cucumbers, and pout on a medium heat.
    3. Chop the cucumbers however you like. Long strips, small strips chunks. It’s totally up to you.
    4. Once you have chopped the cucumber place inside the kilner jar.
    5. Once the vinegar mixture is boiling take it off the heat and transfer into the kilner jar. Close the lid and leave until it gets to room temperature.

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