They’re so simple to make and with no special equipment needed, make these and you’ll never buy shop bought pickles again!
Course: Sides
Cuisine: Clean Eating
Keyword: Quick fridge pickles
Servings: 1Batch
Author: Stephanie
Ingredients
2Kirby cucumbers (or 1 Regular cucumber)Cut into fingers
3Dill sprigs Fresh
1tbspMustard seeds
1tspCoriander seeds Optional
1CupWhite distilled vinegar
1CupWater
2tbspMaple syrup
Salt To taste
Instructions
In a clean jam jar put the cucumber fingers, mustard seeds and dill sprigs upright and set to one side
In a small pan, bring the vinegar and maple syrup to the boil simmer for 1 minutes. Take the pan off the heat and add a little salt to taste. I usually add about ¼ of a teaspoon, taste the brine and adjust to your tastes
Add the water to the brine and whisk in well. Allow the mix to cool completely
Cover the cucumbers with the cooled brine making sure all the cucumbers are fully submerged. If you have space at the top of the jar, top up with either vinegar or water
Seal the jar with the jam jar lid and give the pickles a shake
Leave the pickles sealed for a couple of hours and then they're ready to eat!