I love pickling as much as I do fermenting and the bonus is you can't go too wrong with the pickle. Ive never really liked raw cucumbers but I love these pickles and they are so easy and delicious. It's great to have a jar in the fridge to add crunch and freshness to almost any meal. The recipe calls for dill but I don't have any growing yet so I substituted with my trusty Thyme which grows all through winter.
Pickled Cucumbers
Ingredients
- 1 cup white wine vinegar
- 1/2 cup filtered water
- 1 teaspoon salt
- 4 tablespoons white or raw sugar
- 1 continental cucumber
- Mustard seeds
- Fresh Dill
Instructions
- General pickle recipe is 4:2:2:1 (4 parts vinegar, 2 parts water, 2 parts sugar and 1 part salt).
- Although you can play around with this mix to find the perfect tang. I used white wine vinegar, raw sugar and pink sea salt for this pickling liquid. Heat up the vinegar, water, salt and sugar until all dissolved.
- Try not to boil the liquid too much. While the liquid is gently boiling, finely slice cucumber and put in the jar.
- Pour liquid over the cucumber, adding mustards seeds and fresh dill or herbs. The liquid will gently pickle the cucumber but they will still be crunchy and delicious.
- Beautiful with a cheese platter with loads of fruits and other raw goodies.
