Easy Pickled Cucumber Slices
These homemade garlic pickles are so easy to make and they are super delicious so if like me you love pickles you definitely need to give these pickles a try.
Servings: 10 servings
Calories: 13kcal
Ingredients
- 2 cloves garlic
- 250ml white distilled vinegar
- 50ml water
- 2½ tablespoon white sugar
- 1 tablespoon sea salt
- ½ teaspoon dill fresh or dried
- ½ teaspoon black peppercorns
- ¼ teaspoon fennel seeds
- ¼ teaspoon caraway seeds
- ¼ teaspoon coriander seeds
- 200g baby cucumbers or mini cucumbers (200g equals to 5 - 6 mini cucumbers).
- 1 small brown onion
Instructions
- Peel and chop the garlic then add to a saucepan with the white vinegar, water, sugar, sea salt, dried dill, black peppercorns, fennel seeds, caraway seeds and coriander seeds. Place the pan on a medium to high heat and allow to come to a boil. Once the sugar and salt have dissolved, remove from the heat and set aside.
- Rinse the baby cucumbers and dry them with kitchen towel. Cut off the ends then cut them into slices and place the slices in a sterilised jar. Peel and slice the onion then add them to a colander and rinse well. Drain the onions and add them to the jar with the sliced baby cucumbers.
- Pour the brine into the jar with the cucumbers and onions. For ease, I usually pour the brine into a heatproof measuring jug then pour it into the jar. Ensure the brine is covering all the pickles. Seal the jar and allow to cool. Once cooled down, add the pickles to the fridge and use ideally after 24 hours.