INGREDIENTS
⅓ cup apple cider vinegar
1 cup water
350g mini cucumbers
1 red onion
sweetener to taste
salt to taste
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp black peppercorns
2 bay leaves
METHOD
Slice cucumber and onion an 1/8” on a mandolin. Mix in a bowl. Fill jars with the vegetables. Put all the ingredients into a saucepan. Bring to a boil and turn down to a medium heat. Taste to adjust flavour. Cook for ten minutes. Let the pickling liquid cool and then pour it over the vegetables. Let cool completely and put into the fridge. Give it at least two days before eating.
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