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.
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
Herbs like coriander or parsley.
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.