Fridge Pickles

23.01.18

We’ve just got back from a holiday on the south coast at my parent’s place and my Mum served pickled cucumbers with grilled salmon fillets for dinner one night. I’ve thought about the delicious flavours since so I made a batch when we got home. The easy dish will keep in the fridge for up to a week. I’m planning on serving it with a curry one night and grilled fish on another day this week. Here is the very easy recipe:

  • 1 cup water
  • 1/3 cup vinegar (apple cider, white, and rice wine are all good)
  • 1/3 cup sugar (optional)
  • 1 to 2 teaspoons salt
  • finely sliced garden cucumbers (about 2 cups)
  • finely sliced red onion (about 1/2 cup)
  • additional vegetables as you like (capsicum, whole cherry tomatoes, etc.)

    METHOD

  • In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
  • All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
  • Let the mixture rest in the fridge until you are ready to eat. The flavours develop over time, so an overnight soak is great.

Enjoy!

Briar x

2 comments

  • Ali

    I grew up with this dish! My grandparents made it and I’m sure them before them. My husband calls it cucumber surprise! A good way to use the cucumbers from the garden.

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