Quick Pickled Cucumbers
Cucumber slices boiled briefly in vinegar, sugar and mustard seeds, then kept in their syrup in the fridge. Twelve minutes of work, and they are ready once cold.
Servings: 8
Calories: 64kcal
Ingredients
- 2 cucumbers, sliced thin slices take the pickle faster
- ½ cup sugar
- ½ cup white or apple cider vinegar cider vinegar is softer, white is sharper
- ½ liter water
- ½ tablespoon mustard seeds whole seeds, not powdered mustard
- A pinch of salt
Instructions
- Put the water, sugar, vinegar, mustard seeds and a pinch of salt in a pot and bring it to the boil.
- Once it comes to the boil, add the sliced cucumbers and boil for about 5 minutes.
- Once it has cooled, transfer the cucumbers along with their syrup into a container with a lid and keep them in the fridge.
- Serve them whenever you like, with a main dish or in a salad.
Notes
These are quick pickles, not preserves. There is no sterilising and no vacuum seal, so they live in the fridge and keep about three weeks rather than sitting in a cupboard for a year. Thin slices take on the flavour faster and are ready as soon as they are cold; thick ones benefit from a day. Five minutes of boiling is the outer limit before the cucumber goes limp, so take them off on time. Cider vinegar gives a rounder, slightly sweet pickle and white vinegar a sharper one, and both are correct.
Nutrition
Calories: 64kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg