These super speedy crunchy cucumber pickles are perfect for cutting through rich fatty BBQ meats but you can serve them with literally anything from a sandwich to a charcuterie board. Add some crunch to your plate with this salty, sweet and sour preserve.
My son first made a batch of these pickles for a BBQ get together that we had before he left home to go to Uni last September. They were a big hit then and now that he's back home with us (13 weeks and counting...) he's been making more and I love them so much I'm now making them myself. They are our take on the Damn Fast Awesome Pickles recipe from the epic Grillstock BBQ book. Perfect for cutting through rich fatty BBQ meats but you can serve them with literally anything from a fish finger sandwich to a charcuterie board.
The original recipe included peppers but we're not fans however you could include pretty much any crunchy vegetable. In our multiple batched during lockdown we've experimented with adding wild garlic buds and homegrown radishes. You need to remove the seeds from the cucumber as they are too mushy and through trial and error we've found that the best way to do this is to use an apple corer. We've also been using a crinkle cut knife to make the slices to give them an extra crunch and they look a bit more special. A mandolin is pretty much essential to ensure thing onion slices. PLEASE use a guard. I speak from bitter and bloody experience.
Quick Cucumber Pickles
3 large cucumbers
1 onion, thinly sliced (ideally with a mandolin)
40g salt
350ml cider vinegar
250g sugar (granulated or caster)
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
1 Tbsp pink peppercorns
½ tsp turmeric
¼ tsp ground cloves
Remove the seeds from the cucumbers and cut them into approx 1cm thick semi circles.
Through trial and error we've found that the best way to do this is to use an apple corer.
We've also been using a crinkle cut knife to cut the slices which gives them an extra crunch and they also look a bit more special.
Put the prepared cucumber and the sliced onions (plus any other veg) into a large bowl along with the salt. Mix together well and leave to sit for 3-4 hours or even overnight. Once the veg have released their liquid, tip into a colander and rinse thoroughly under a cold running tap to remove the salt.
To make the pickling brine put the vinegar, sugar and spices in a saucepan. Stir to combine then bring to the boil over a medium heat. As soon as the mixture starts to boil, add the veg to the pan, return to the boil, then immediately take the pan off the heat.
Spoon the pickle into sterilised jar/s and top with tight-fitting lids.
Store in the fridge and ideally wait a couple of days before eating.
Pickles will keep for up to 6 weeks in the fridge.
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