In a pickle...
Cucumber Fridge Pickles that take 5 minutes to make
Here we are in the southern hemisphere living in the long, hazy days of summer and it’s feeling good!
As the weather warms up the trips to the supermarket become less and less and the vege garden swings into full '“self sufficiency” mode.
I spend at least an hour a day in my garden, usually first thing in the morning and it’s like a meditation for me. Coffee in hand I can wander gently and ponder the day ahead while I notice the subtle changes in the plants, most of which grow at a slow and steady pace…..not so the cucumbers! They are like the formula one racers of the vegetable world, shooting off at 100 miles an hour and daring you to leave them a day too long. They seem to change from small and manageable to “too late you missed us” overnight and this recipe is such a tasty way to prolong their goodness and change up their flavour while keeping that epic crunch that is such a summer texture and sound.
These are phenomenal in a burger, sandwich or taco. Perfect to add to mayonnaise along with capers, parsley and lemon for a quick tartare sauce and of course when the team arrive for a beer they can star on a platter with some good cheese and crackers.
5 minutes is truly all you need and the simplest of ingredients. I’d love you to try them, they are so satisfying to make. Enjoy - Jax x
Cucumber Fridge Pickles
This makes one 700grm jar of pickles.
1 medium fresh cucumber – more or less. Make sure they aren’t too ‘seedy’
2 peeled cloves of garlic
1 cup water
1 cup white vinegar
1 Tbls plain salt
1 tsp sugar
1 tsp yellow mustard seeds
½ tsp peppercorns
¼ tsp chilli flakes (if you like them)
Chop cucumber in disks about ½ cm thick. Fill the jar.
Add all other ingredients to a medium saucepan and bring to the boil.
Add the still hot liquid to the jar making sure it covers the cucumbers.
Seal and cool, then place in the fridge. They’ll be good to go in a day and will last for up to 3 weeks in the fridge. As they pickle more they will intensify in flavour and loose a little of their initial crunch.