Most of us are probably used to buying our pickled cucumbers at the shops. While there’s nothing wrong with store bought pickled cucumbers, learning how to make homemade pickle cucumber ribbons is so easy and so tasty that you’ll wonder why you haven’t done it before.
This pickle recipe is delicious and is a balanced combination of briny and tart. These pickles are so flavourful and satisfying you’ll be making them yourself in no time. You can also learn more about why eating pickles food is so good for you here: Power to the pickle and glory to the gherkin
Serves: 1 large jar
Ingredients:
- 12 Lebanese cucumbers (these are the smaller cucumbers you can find in your local Woolies, just be sure not too use English cucumbers as they will be too watery)
- 5g fresh dill
- 150ml apple cider vinegar
- 150ml white spirit vinegar
- 100ml of water
- 2 tbsp of sugar
- 1 tbsp of mustard seeds
- 1 tbsp of peppercorns
- 1 large clove of garlic, peeled and whole
- 1 tsp salt
Instructions:
- Top and tail the cucumbers and using the flat blade of a grater or mandolin, slice the cucumbers into ribbons and set to one side in a bowl of chilled water.
- In a large pot, add the apple cider vinegar, white spirit vinegar, water, sugar, mustard seeds, peppercorns and salt and bring to the boil.
- Turn down to a low heat and simmer for +/- 2 minutes.
- Stir until the sugar and salt have dissolved, and add the dill and garlic.
- Remove from heat and allow to cool.
- Drain the cucumbers and place into a large clean, sterile glass jar.
- Once the pickling liquid has cooled to room temperature, pour it over the cucumbers.
- Seal the jar and leave it for at least two weeks to allow it to pickle.
- Eat your homemade pickle cucumber ribbons alongside cheese, fish, salads, as a burger topping or even just by themselves.
