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Pickled cucumber

For Summer barbecues, picnics and parties it's useful to have some pickled cucumber in the fridge. This version is super easy to make, you can leave out the garlic if you don't like it.  The pickle keeps for many days in the fridge, particularly insterilisedjars. It makes a perfect filler for burgers, sandwiches and wraps - or serve it as a side salad.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cucumber
  • 50 ml white wine vinegar
  • 2 tsp sugar
  • 1 tsp mustard seeds
  • 1 garlic clove minced (optional)
  • 1 Tbsp dill optional

Method
 

  1. Thinly slice the cucumber.
  2. Put them in a sieve over a bowl or sink. Sprinkle a spoonful of salt over them and rest for 15-30 minutes. Rinse and squeeze out any excess water.
  3. Put the cucumber slices in a jar or lidded container. Add the garlic, if used.
  4. Warm up the vinegar, sugar and mustard seeds until the sugar dissolves. Pour this over the cucumber. Add the dill if used.
  5. Store the pickle in the fridge until ready to use.