Bec’s Pickles recipe
We have so many beautiful eggplants and cucumbers at the moment, and I love preserving as much as we can so we can offer the abundance later in the season.
My speedy pickle recipe can be used across a range of vege’s if you are keen, but the easiest is cucumbers for a good dill pickle! It can be done in the fridge over a few days and stored for up to 2 months in the fridge, and they’ll get better with age!
1 1/4 cups water
1/3 cup organic apple cider vinegar (or white wine vinegar)
1 1/2 tablespoons salt (I use the pink stuff!)
1 tablespoon honey (plenty of good local stuff here!)
2 small cloves garlic (peeled)
1 kg cucumbers
2 sprigs of dill (or herb of your choice – feel free to substitute)
1/2 teaspoon chili pepper (red flakes) or fresh chilli if you have it
1/2 teaspoon mustard seeds
With clean jars that have been washed and dried thoroughly, I pop my spices and herbs on the bottom of the jar.
In a saucepan place water, vinegar, honey, garlic and salt and bring to the boil.
While your brine is heating up – slice your cucumbers nice and thinly (or to desired thickness depending if you are going to use on cheese board or burgers etc – you can pickle them whole if you like) and pop them into the jar in neat layers.
Once brine is boiling remove from heat carefully and spoon the brine over your cucumbers until they are completely covered.
Firmly seal your jar and pop in the fridge.
