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pickled cucumbers
Amanda McInerney

Pickled Cucumbers

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Prep Time 10 minutes
Course: Garnish/condiment
Ingredients Method

Ingredients
  

  • 500 gms small, green cucumbers
  • 1 tsp fennel seeds, cracked
  • 1 tsp coriander seeds, cracked
  • 1 small bulb of fresh fennel, chopped
  • 2 cloves garlic, finely sliced
  • 1/2 cinnamon stick
  • 1 cup filtered water
  • 1 cup apple cider vinegar
  • 1 tsp sea salt

Method
 

  1. Prepare your jars by scalding with boiling water, or running through a hot dishwasher cycle, then standing in an oven, preheated to 150C for 10 minutes.
  2. Wash cucumbers, top and tail them, slice into sticks.
  3. Place garlic, fennel, and spices into bottom of sterilised jars.
  4. Pack cucumber sticks in jar, upright, with cinnamon nestled in the middle.
  5. Bring water, cider vinegar and salt to boil, then pour over cucumber, ensuring it is covered.
  6. Seal jars, allow to cool, then refrigerate.

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