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Pickled Cucumbers

This is an easy and quick pickling method that does not require special pickling salts or endless waiting periods before one can enjoy the pickles. The method can be used for pickling any other vegetable, like cauliflower, bell pepper/capsicum and so on. These pickles taste incredible with burgers or sandwiches.
Print Recipe
Ingredients Method

Ingredients
  

  • 2 large or 4 small firm cucumbers cut into sections or sliced
  • 3 garlic cloves finely chopped
  • 1 tsp. mustard seeds rai
  • 4 cups water
  • 1 1/2 tbsp. salt
  • 3 tbsp. white distilled vinegar
  • 1/2 tsp. black pepper powder
  • 2-3 crushed chillies
  • 2 tsp. sugar
  • 5 whole black peppers
  • 1 bay leaf
  • jar with a lid
  • some fresh dill optional
  • vine leaves optional

Method
 

  1. Wash and trim the cucumbers, then cut them up and put them in a glass bowl. Add the garlic, chillies, fresh dill, vine leaves, bay leaf, mustard seeds and whole black pepper.
    In a pan, combine water, salt, vinegar and sugar, then bring to a boil. Pour this boiling water into the bowl of cucumbers. Cover the bowl and let the water come to room temperature. Then transfer everyting in a jar and refrigerate for 2 days. Of course, you don’t have to wait 2 days, the pickles will be delicious even right away, but the flavours develop more after 2 days.
    Enjoy!