Pickled Cucumber Recipe

This is an Annabel Langbein recipe slightly tweaked with the variation of spices and used for pickling vegetables

1kg Cucumber or Gherkins

4 tsp of your chosen combination (Mustard Seeds, Celery Seeds, Fennel Seeds, Dill Seeds, Coriander Seeds, Allspice Seeds etc)

4 Cups of White Wine Vinegar

2 Cups of Sugar

2 tbsp Sugar

Depending on the size of your cucumbers, I cut them in half and then in quarters and remove all the seeds and then I will cut them again in half if they look to big, but just cut them into the wedge size you prefer.  If using Gherkins again depending on size I either leave whole if small or cut in half.

Place in a large dish, and cover with boiling water and allow to stand until water is cold.  Drain and repeat this step twice more.  It helps remove any bitterness and slightly cooks the cucumbers so they can be stored without spoiling.  After the third water bath, drain thoroughly and pack into sterilised jars.  I lay the jar on its side and fill it, I find it easier than standing straight up. Sprinkle your chosen seeds into the jar.

If your cucumbers are smaller in length I do a bottom row then add the seeds and then top up with a top row of cucumbers.

Heat the vinegar, sugar and salt in a pan, stirring to dissolve the sugar and then boil for 2 minutes before pouring over the cucumbers right to the top of the jar.  At this point I have a chop stick that I push into the bottom of the jar and slightly wiggle around (you could use a knife) to make sure there are not air pockets and the vinegar is dispersed evenly.

Make sure your rims are clean and then add your sterilised lids.

Store in a cool dark place for 3-4 weeks before using.  They will last for months but once opened keep in the fridge.

The cucumbers are still nice a crisp but with a hint of softness.

I have also used this recipe for pickling vegetables such as carrots, courgettes/zucchini, radish etc.  Just make sure you cut the slices of the hard vegetable into fairly small slices.