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Pickled cucumber
Makes around 500g Starters and mains
Ingredients
- 2 ridge cucumbers weighing around 450g in total, or 1 large cucumber
- 3 baby fennel bulbs, sliced lengthways into thin wedges
- 4-6 red bird’s eye chillies
- 6 garlic cloves, peeled and sliced in half lengthways (optional)
- 1tbsp fennel seeds
- 2tsp coriander seeds
- 40g sea salt crystals
- 1tbsp caster sugar
- 200ml raw cider vinegar
- 4 fennel branches or the greenery from the tops of the fennel bulbs
You will need
- 1 or 2 heat-proof glass jars
Method
Cut grooves in stripes down the length of the cucumbers with a special canelling knife and cut across into 3cm-thick wedges.
Mix the pieces of cucumber with the fennel, chillies, garlic, fennel and coriander seeds and the fennel branches. Pack into 1 or 2 heat-proof jars.
Put the vinegar, salt and sugar with 200ml water in a non- corrosive pan and bring to the boil.
Pour straight away into the packed jars and seal.
Keep for a week before use. Once the jars are opened, keep, chilled, for around a month.
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