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  • Quick
  • Easy
  • Makes 1
  • 15 mins prep

Cucumber pickles

Big flavour comes in small sizes


Cucumber pickles

  • 1 telegraph cucumber, quartered lengthways and cut into thirds
  • 1 tbsp rock salt
  • 1/2 red onion, thinly sliced
  • 1 clove garlic, finely sliced
  • 4 bayleaves
  • 2 dried chillies, crumbled
  • 1 tsp fennel seeds
  • 6 peppercorns
  • 1 tbsp sugar
  • cider vinegar
  • water


Cucumber pickles

  1. Place the cucumber and salt in a colander and toss to combine. Leave for up to an hour.
  2. Tip into a clean tea towel and squeeze out any remaining liquid, slice into 2cm lengths, then place in a large bowl.
  3. Add the remaining ingredients, except the vinegar and water. Mix to combine. Spoon into a large sterile jar, then top with one-third vinegar and two-thirds water to cover the pickles. Seal and refrigerate until needed.


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