Updated: Sep 6, 2021
Pickled Cucumbers 💚
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.
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.
I used this recipe but always make extra pickling liquid to cover the pickles.
1 cup white wine vinegar
1/2 cup filtered water
1 teaspoon salt
4 tablespoons white or raw sugar
1 continental cucumber