Fresh Cucumber Pickles made in the Refrigerator
Quick and proved way to make veggie pickles
Servings 1 jar
Calories 4kcal
Equipment
- A wide mouth pint jar with a lid (16 oz=454 ml)
Ingredients
- 1 cucumber (about 300 grams) Rinsed and dried
- 2 garlic cloves
- 120 millilitres apple vinegar
- 120 millilitres water
- 1 pinch red pepper flakes
- 1 tablespoon salt
- 3 kaffir lime leaves
- 1½ teaspoons coriander
Instructions
- Cut off the stem and the bottom part of the cucumber. Do not peel.
- Add the spices into the jar.
- Cut into half horizontaly and then cut to long vertical pieces. And squeeze all the cucumber into the jar. Leave some space on the top.
- Add the vinegar, water and salt into a saucepan. Heat over high heat to bring to boil. Pour this mixture on to the pickles in the jar. Fill up to cover the pickles and still leave about first . Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, leave 1-1,5 centimetres on top of the jar.
- Shake the jar to settle in the ingredients. Add more vinegar mixture if necessary. Tightly close the lid.
- Set aside to coll, then move to the fridge and let rest for at least 48 hours.