Spicy Pickled Cucumbers
Spicy Pickled Cucumber Recipe
What raw cucumbers lack in cheer, pickled cucumbers make up for in zip, zing, and crunch. The brine can work with any crunchy veg, but we like them best with cucumbers. Enjoy pickled cucumber with fresh salad, strong cheeses or cold meats. We guarantee they'll be the sleeper hit of your next party spread.
As you may know, here at Salters HQ, we love growing our own fruit and veg as much as possible. Sometimes this fails hopelessly (remember the year that the slugs and snails ate EVERYTHING?)
Other times everything grows so well we need to get a bit creative in how we use our harvest. This spicy pickled cucumber recipe was born out of just one of those times.
Ingredients
1 kg cucumbers (washed, top and tailed and cut into finger sized batons)
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
10 cloves
1/2 tsp dried chilli flakes
2 bay leaves
handful of dill sprigs
1 garlic clove, finely chopped
700ml white wine vinegar
100g granulated sugar
85g coarse sea salt
Method
STEP 1
Cut the cucumbers into finger sized batons. Layer with the coarse sea salt in a large bowl or tray, cover and leave overnight in the fridge. Drain away the brine, then rinse.
STEP 2
To make the pickling vinegar, put the whole dry spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
Add the bay and garlic, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
STEP 3
Pack the cucumber vertically into sterilised jars and top with the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.