A simple to make delicious recipe for quick pickled cucumbers, with mint and turmeric.
I love cucumbers, they are so versatile, crisp and refreshing. Next week I have all my children home, and other family visiting too, so I have made some quick refrigerator pickles to go with the barbecue we are having to celebrate my daughter’s 27th birthday (how did that happen?) The pickles last for up to a month in the fridge, but these will be munched much sooner than that.
There’s a recipe on my blog for quick mojito pickles, if you want to make something even faster than this recipe.
The recipe itself is flexible, you can tweak it at will, adding your own preferred herbs or different vegetables, such as thinly sliced courgettes, white turnips or radish.
I used two and a half cucumbers because that’s what I had, and this made two 750 ml jars of pickles (25 fl oz/ approx 3 US cups). The cucumbers were large, approximately 30cm/12″ long, and I have written the recipe so that it is easy to multiply according to how many cucumbers you want to pickle. So two small cucumbers = 1 large.
You will need:
cucumbers (peeled if the skin is thick, otherwise you can leave it on)
ground turmeric powder (optional, but it adds colour, flavour and herbal properties)
cider vinegar (or another light vinegar: white wine vinegar, champagne vinegar if you’re feeling frivolous!)
glass jars with non reactive lids (glass lids are good) – cleaned thoroughly
Thinly slice the cucumbers and place in the bowl.
Thinly slice half a medium sized onion per cucumber (or more if you like things onion-y)
Add to the bowl and sprinkle the vegetables with 1 tsp ground sea salt per cucumber. Stir and cover with a plate.
Leave for 6-24 hours.
Drain in a colander for 20 minutes, then return to the bowl.
Finely chop the mint, approx 1 tsp chopped mint per cucumber.
Pour 235ml/1 cup vinegar into a jug. Add the mint and 1/2 tsp turmeric per cucumber. Mix together and pour over the cucumber and onions.
Mix together carefully, then pack the veg into the prepared jar/s.
Divide the vinegar remaining in the bowl between the jars (or pour into the jar if there is just the one).
Top up with more vinegar so that the vegetables are submerged.
Place a pickling weight on top to keep the veg under the liquid (use a clean glass lid or a clean flat stone if you don’t have pickling weights.
Replace the lid and place in the fridge for 24 hours to infuse.
The pickles keep in the fridge for up to a month. This is a refrigerator pickle and has not been processed for storing long term.
After eating, the vinegar can be used to make salad dressings. Happy munching!