Pickles

Pickles

refrigerator pickles, ready in 1 hour, keeps 3 weeks

Ingredients

Makes 1 litre jar

cucumber           1.5
water              120g
rice vinegar       150g
maple syrup        18g
fine sea salt      9g
fresh dill         2 sprigs
garlic             2 cloves
black pepper       pinch
red pepper flakes  pinch
bay leaf           1

These are refrigerator pickles. No sterilising or canning needed.
Thin slices are ready in 1 hour. Spears need at least 3 hours. Better after a few days.
If the brine doesn’t reach the top of the jar, top up with a mix of cold water and a small pinch of salt until everything is submerged.

Recipe

1. Slice the cucumber into thin 3mm rounds, or cut lengthwise into spears.

2. Combine the water, vinegar, maple syrup, salt, black pepper and red pepper flakes in a jug. Stir until the salt dissolves.

3. Pack the cucumber into a jar. Add the dill, garlic and bay leaf.

4. Pour the brine over until the cucumber is fully submerged. Seal and refrigerate.