Preserving Food - Pickled Cucumbers
Preserving food is a great way to limit food waste, especially if you grow vegetables and have too many to eat over the summer. Pickling vegetables gives them a long shelf life. I have loads of cucumber at the moment so I thought I'd share the recipe I use. You can pickle most vegetables though and it's great fun. The recipe I use is very basic so feel free to experiment with different herbs and spices.
Recipe:
1 jar of pickled cucumber
1 jar with lid. About 3 cups or 750mls jar.
Enough cucumber to fill 1 jar. I used one cucumber per jar.
1/2 lemon juiced
1/2 tsp salt, I used pink himalayan salt
1 tsp sugar (optional) I used coconut sugar
Apple cider vinegar
Water
Herbs like coriander or parsley.
Method:
Chop the cucumber and place in the jar up to just before the top.
Add the lemon juice, salt and sugar.
Fill the jar 3/4 of the way with apple cider vinegar.
Squish some fresh parsley and coriander down into the jar.
Fill the rest 1/4 with water so that it covers the cucumber.
Place the lid on top and shake all the ingredients.
Place in the fridge to enjoy over the winter months.
This has a long shelf life in the fridge. It can last for a year in the fridge but I usually have it eaten over the winter months.
It is great in sandwiches or as a filling for a bean burger.
Thanks for reading. Have a great week.