Similar to a gherkin, these easy pickles can be made in minutes and eaten in a day. Once you make the cucumbers, be sure to try radishes, asparagus, or even peas.
By Blandine Wilcox
I’ve really liked having a jar of these pickled cucumber slices at the ready in the fridge. I have them as an accompaniment to a lunch bowl or salad, or my favourite option, on top of a fresh ewe cheese rye toast.
They seem to jazz up any food they are eaten with. Taste-wise, I would say that they are quite close to gherkins, but definitely with a different texture. What seduced me with making my own pickles like this is the easiness of the preserving process. They take a matter of minutes to prepare and will be ready to eat within a day. The good news is that if you’re not such a big fan of cucumber, other vegetables work well too such as radishes, baby turnips, asparaguses or sweet peas, so take your pick and happy pickling!Print
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