Quick Cucumber Fridge Pickle

Name: Quick Cucumber Fridge Pickle
Prep time: PTM
Total time: PTM
Ingredients: 7

Working with The University of Sheffield

Season: Summer

This super tasty and easy pickle goes with almost anything – a barbeque, in a cheese sandwich, alongside a summer salad selection, with a bowl of hummus, with cured meat or fish or even just straight from the jar! It’s been adapted from a recipe by the wonderful Pam Corbin who has written many books on preserving. The pickle is quick to make, can be eaten straight away and makes use of seasonal gluts in the most delicious way. The recipe can be adapted for use with other veg if you’re feeling adventurous.

Ingredients

4 Regather cucumbers (about 1kg)

1 medium onion, peeled and very finely sliced

2 tsp fine salt

125g granulated sugar

125ml cider vinegar

1 tbsp rough chopped dill (optional)

2 tsp mustard seeds (optional)

Method

Trim the cucumbers and slice them very finely. A food processor or mandolin will make light work of this if you have one.

Put the cucumber and onion in a bowl and toss in the salt, then shake the bowl to distribute it. Cover the mixture with baking parchment and leave it in a cool place for a couple of hours.

Meanwhile, sterilize your jar and lid by washing them and placing the jar in the oven at 150 degrees for 10 minutes, and the lid in a pan of boiling water for the same amount of time.

Tip the salted cucumber into a large sieve and leave to drain for 15 minutes.

Return the cucumber and onion to the bowl, add the sugar and vinegar, and the dill/mustard seed, if using, and mix together well.

Spoon into your sterilised jar, packing down so the vinegar covers the cucumber. It’s ready to eat at once.

Seal and store in the fridge for up to a month.

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Quick Cucumber Fridge Pickle

Ingredients

Method

Roast summer vegetable, herb and barley salad