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.