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 in a jug, stirring until the salt dissolves:

[water 120g, rice vinegar 150g, maple syrup 18g, salt 9g, black pepper pinch, red pepper flakes pinch]

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.