This little side dish goes amazingly well with salads and on sandwiches, but also for example with an Indonesian rice table: just swap the dill with chili flakes and you’re good to go!
Quick Cucumber Pickles
- 1/2 cucumber, ribboned
- ± 1 cup white vinegar. Any vinegar will work (apart from balsamico), but the lighter the colour the clearer the brine stays
- 2 tbsp sugar cup sugar. Any sugar will work, but the lighter the colour the clearer the brine stays
- Cold water to top off
- Glass sealable jar
- Bunch of dill, finely chopped OR
- 1 tsp chili flakes
Ribbon ± half a cucumber, leaving the skin on. For this I used with a vegetable peeler but a cheese grater or a mandolin will work too.
Finely chop the dill and mix together with the cucumber.
Fill up a glass sealable jar with the cucumber dill mix, leaving ± 1.5 cm from the top. Depending on the size of your jar you might need more or less of the cucumber.
Add the sugar.
Top up the jar until 3/4 height with vinegar and the rest with water.
Close the jar and mix well.
Let pickle for a minimum of 15 minutes before eating, will keep in the fridge for 2 weeks.