Quick Sweet Pickled Cucumbers

Serves	2 x 300ml jars
Prep time	30 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Appetizer, Condiment, Side Dish
Misc	Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

Quick Pickled Cucumbers: An easy and very quick pickled cucumber recipe, which is ready in 24 to 48 hours. Perfect for that summer glut of small cucumbers.

Ingredients

About 450g to 500g small baby cucumbers (cut in half length ways)
4 teaspoons salt
600ml white vinegar
125g white caster sugar
4 to 6 small red chillies
2 to 4 bay leaves (broken into biggish pieces)
2 tablespoons coriander seeds

Note

Quick Pickled Cucumbers: An easy and very quick pickled cucumber recipe, which is ready in 24 to 48 hours. Perfect for that summer glut of small cucumbers.

Directions

Step 1	Salt the cucumbers first, this makes them stay crisper for longer; using 2 teaspoons of the salt, place the halved cucumbers into a colander and add the salt between each layer. Cover with a heavy weight or a tin and leave for 15 to 30 minutes. Rinse the cucumbers thoroughly and stand them upright into 2 x 1/2 pint (300ml) clean and sterilised Kilner jars or jars with non-metal lids.
Step 2	Mix the salt and sugar with the vinegar. (It may be necessary to heat it gently to make sure it dissolves, but DO NOT boil and allow it to come back to room temperature before adding it to the cucumbers)
Step 3	Tuck the red chillies in and around the cucumbers, add the coriander seeds, then add the bay leaves, again tucking them in and around the cucumbers.
Step 4	Pour the salted sugar vinegar over the cucumbers making sure it covers them. Seal the jars and put them in the fridge for between 24 and 48 hours.
Step 5	Serve the pickled cucumbers with salmon, fish, cheese, charcuterie, sandwiches or with hot dogs and burgers. These will last for a couple of weeks in the fridge, they are not a long-lasting pickle.