Quick Pickled Cucumbers
Quick and simple is the name of the game here. These guys will add a great zing to any dish
Servings 10 people
Calories 26kcal
Ingredients
- 1 Lebanese or English cucumber These ones are Lebanese
- .5 cup rice vinegar
- .25 cup granulated sugar
- 1 tsp salt
Instructions
- Slice cucumber to desired thickness. I feel 1/8 - 1/4 inch (approx 1/2 cm) is about right for me.
- Stir together vinegar, salt & sugar until dissolved.
- Add cucumbers, cover and leave for minimum 30 mins before using.
- Store in the fridge.
Notes
Essential Tools
- mandoline - a sharp knife will do the trick
- measuring jug & spoon
- airtight container
- stirring spoon - tblspoon works just fine
Tips/Tricks
- using a mandoline is quicker and gets even slices BUT if you don't own one then just use a sharp knife
- if you don't eat the pickles right away store them in the fridge but they do lose colour and texture quite quickly as we are cutting them quite thin. If you cut them thicker then they will last longer!
- this quick pickle recipe will work with any veg so don't limit yourself to cucumbers
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Sodium: 233mg | Potassium: 44mg | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.1mg