Pickled Cucumber

Cucumber Pickle


         Pickling things is something I need to do more often. I got a beautiful jar of pickled cucumbers from the Temple Bar Market a few weeks back and they were gone in a matter of days. So when I noticed a slightly abandoned cucumber at the bottom of my fridge I thought I would give this a go.

          The main thing to remember with pickling is that you are making a mixture which will preserve the food by being inhospitable to bacteria etc. You do that by making it very salty or acidic. Here we are going for a mixture of vinegar, lime juice and salt. Aint no time for bacteria up in here!

          Once you have an acidic/salty environment for your pickling food, then you can pimp the flavour any way you want. I went for a slightly asian vibe here but the world is your oyster. Have fun with it! Use up stuff you have. Use things you like! It’s up to you.

1 whole cucumber

1 tsp dried chilli


Lime juice

2 cloves of garlic (crushed)

2″ piece of ginger (grated)

1 tbsp sea salt

1 tbsp sugar

-Chop up your cucumber into small batons. (remove the seeds)

-Pop these into your jar. Really pack them in. The tighter they are they better.

-Next, add the chilli, garlic, ginger, salt and sugar.

-Then you want to add in the vinegar and lime juice.

-I went with twice as much vinegar to lime juice but you can do it in whatever ratio you prefer.

-Make sure all of the cucumber is covered in liquid.

-Seal the jar tight and leave it in the fridge for at least five days to a week.

-Open and enjoy on sandwiches or just for a quick snack.



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