Home Recipes Instant Homemade Pickles

Instant Homemade Pickles

Rachel de Thample
Cooking time
Serves4-6 people
Vegans Gluten-free diets

These quick pickles offer the traditional sweet and sour tang with a crisper, fresher flavour perfect with a barbecue.

6 ratings

Ingredients

  • 2 tbsp sugar
  • 1 tbsp boiling water
  • 4 tbsp cider vinegar
  • 1 mug of thinly sliced cucumber or courgettes
  • Sea salt and freshly ground pepper
  • Fresh herbs (try mint, tarragon, dill, or a pinch of spice like coriander and mustard seeds)

They start to go a bit soft after a day but they usually don't last that long!

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Method

1. Dissolve the sugar in the water. Stir in the vinegar.
2. Fold the courgettes or cucumbers through.
3. Season with a pinch of salt and pepper, a good pinch of chopped herbs or spices. Mix well.
4. Spoon into jars.
5. Refrigerate for at least 15 mins, or up to 24 hours.
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