CUCUMBER PICKLE

Pickles are having a moment — fresh, crunchy, and ready in as little as 30 minutes (though better after 24 hours), built on the classic 3:2:1 brine rule of vinegar, water and sugar.

INGREDIENTS

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Cucumber pickle
200g sliced baby cucumber
Little dill

Brine
250ml distilled white vinegar
125ml water
65g sugar
4g salt

To be pimped (mixed pickle)
1 red pepper, sliced
1 green chilli & 1 red chilli, sliced
1 red onion, sliced
Few mustard seeds
Fresh dill
Fresh mint

Method

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Thinly slice the baby cucumbers and put in a bowl.

Stir in the dill.

Pack into a 200g sterilised jar.

For the mixed pickle, combine the peppers, chillies, onion, mustard seeds, dill and mint in a bowl, then pack into another 200g sterilised jar.

Put the vinegar and sugar in a saucepan with the water and a good pinch of salt.

Bring to the boil, stirring occasionally, until the sugar has dissolved.

Divide the hot brine between the two jars.

Seal, then leave to cool before transferring to the fridge.

Leave overnight before eating.

Once opened, the pickles will keep in the fridge for up to one month.