pickled cucumbers
Matt Stone
10
Don't let your home garden glut go to waste! Matt Stone gives us his simple pickling recipe for delicious cucumbers all year round.
Ingredients
500ml Mount Zero Organic Apple Cider Vinegar
- 250ml water
- 100g sugar
25g Mount Zero Pink Lake Salt
- 1kg cucumbers
Directions
Place vinegar, water, sugar and salt into a pot and place on the stove. Bring to the boil and stir.
Once all the sugar and salt has dissolved, turn off the heat and let cool completely.
Thinly slice cucumbers and place into a sterilised jar. Pour the cold pickling liquid over the cucumbers and seal.
When pickling vegetables, they can be left in the pantry out of direct sunlight but also can be left in the fridge. In the fridge, there is little chance of spoiling, but everything is sterilised and covered with the liquid so you shouldn’t have any problems.