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Spiced pickled cucumber

hese spiced pickled cucumbers are a delicious alternativeto traditional dill pickles. Instead of dill, the brine is flavoured withgarlic, cumin, fennel and mustard seeds, with chilli flakes adding a gentlekick. They are crunchy, tangy and slightly sweet, making them an excellentaccompaniment to burgers, sandwiches and wraps, but they are equally goodchopped into salads or served alongside meatballs, sausages and other heartydishes. The recipe is very easy to prepare, although the cucumbers need at leasta couple of days in the fridge for the flavours to develop. Keep a jar handywhenever you want to add a bright, spicy, vinegary crunch to a meal.
 
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
cooling 15 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: Mid&East European
Ingredients Method

Ingredients
  

  • 6-8 baby cucumbers cut into spears
  • 1 cup white wine vinegar
  • 1 cup water
  • 3 garlic cloves sliced
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp mustard seeds
  • ½ tsp chilli flakes

Method
 

  1. Cut the cucumbers in half lengthways, then cut each half into spears.
  2. Put the white wine vinegar and water into a saucepan. Add the garlic, sugar, salt, chilli flakes, fennel seeds, cumin seeds and mustard seeds. Bring to the boil, stirring until the sugar and salt have dissolved, then remove from the heat. Leave the brine to cool completely.
  3. Pack the cucumber spears into a large clean jar, such as a jar previously used for gherkins.
  4. Pour the cooled vinegar brine over the cucumbers, making sure they are well covered.
  5. Seal the jar and refrigerate. Leave the cucumbers to pickle for at least 2 days before opening, although they will develop even more flavour if left a little longer.
  6. Keep refrigerated and use within a reasonable period once opened