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Spicy Pickled Cucumber

 

Preparation time 10 minutes

Marinating time 30-60 minutes

 

They are ready to eat after 30-60 minutes but you can even leave the cucumbers in the pickle vinegar for longer we pickle in summer and are still eating them in March but they will even last longer. (We do keep them in the fridge)

 

You will need:

2 tbs All In One Mexican or Moroccan Seasoning

1 Cucumber

2 tsp sugar

200ml White Balsamic Vinegar

 

This pickling vinegar can be re-used!

 

Peel the cucumber and cut in half lengthways. Use a spoon to scoop out the seeds and cut into 3-5 mm (give or take) slices.

Warm the balsamic vinegar along with the Mexican seasoning and sugar. (do not boil)

Lay the cucumber slices on a baking tray, poor over the vinegar mix and leave to cure for 30 minutes to 1hour.

 

Drain before serving.