Make a delicious and tangy side dish with just a few ingredients and steps with this pickled cucumbers recipe!

Pickled cucumbers are a classic accompaniment to many dishes, from sandwiches to salads to barbecued meats. Tangy, and crunchy, it adds a delicious zing to any meal or simply enjoy it as it is! Making your own pickled cucumber is surprisingly easy and inexpensive, and you can customize the flavours to your liking.

We used Kilner jars for this recipe to ensure a secure seal on our picked cucumbers. This recipe makes 500ml of cucumbers but you can easily divide it into smaller jars for gifting loved ones.

Makes enough for:

• 2 x 350ml jars, OR
• 1 x 500ml jar

Suitable for:

• Vegetarians and Vegans
• Gluten-free Diets
• Dairy-free Diets
• Nut-free Diets

Ingredients:

• Half a Cucumber
• 1 Shallot, peeled
• 150ml Sarsons Malt Vinegar
• 1 tbsp Granulated Sugar
• 1 tsp Whole Mustard Seeds
• 1 sprig of Dill, chopped
• A pinch of Salt

Method:

1. Slice the cucumber and shallot very finely and layer in a Kilner jar. Scatter with the dill.

2. In a measuring jug combine the salt, sugar, salt, vinegar and mustard seeds then pour over the cucumber ensuring you leave 1.5cm headspace.

3. Wipe the rim of your jar and seal it. Process your jars.

4. Allow to mature for 4 weeks in a cool and dry place.

Recipe source: Kilner

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