This easy and refreshing pickled cucumber recipe is perfect for a quick snack or side dish. With just a few simple ingredients like cucumber, vinegar, and a touch of sugar, you can enjoy a tangy, crunchy treat. It’s a versatile dish that’s great for any meal and can be stored in the fridge for up to two weeks!
Ingredients Needed:
- 1 large cucumber
- 100 millilitres white wine vinegar
- 100 millilitres water
- sugar
- salt
- pepper
How To Make Pickled Cucumber Recipe?
- Prepare the cucumber: Thinly slice the cucumber and place the slices in a bowl.
- Make the pickling liquid: In a small saucepan, combine the white wine vinegar and water. Add sugar to taste (1 tablespoon is a good starting point), then season with a pinch of salt and pepper.
- Heat the mixture: Bring the vinegar mixture to a boil, stirring until the sugar dissolves and everything is well combined.
- Pour over cucumber: Pour the hot pickling liquid over the cucumber slices, ensuring they are covered.
- Let it stand: Let the cucumber sit for 30 minutes at room temperature to absorb the flavors.
- Store: Transfer the pickled cucumbers to a container and refrigerate. They will keep for up to one to two weeks.
Recipe Tips:
- Slice thinly: The thinner the slices, the better the pickling. It helps the cucumber soak up the flavor quicker.
- Sweetness to taste: Start with 1 tablespoon of sugar, then add more if you like it sweeter. Taste as you go!
- Use fresh cucumbers: Pick a firm, fresh cucumber for the best crunch. Avoid overripe ones.
- Cool before refrigerating: Let the cucumbers cool down before storing them in the fridge. This helps the flavor develop.
- Submerge the cucumbers: Make sure the cucumbers are fully covered in the pickling liquid when stored to keep them fresh longer.
How To Store Leftovers?
First, let the leftover pickled cucumber cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. Pickled cucumbers can be stored in the fridge for up to one or two weeks.
Nutrition Facts:
- Calories: 11 kcal
- Total Fat: 0.2 g
- Saturated Fat: 0.05 g
- Cholesterol: 0 mg
- Sodium: 330 mg
- Potassium: 102 mg
- Total Carbohydrate: 2.3 g
- Dietary Fiber: 1.2 g
- Sugars: 1.1 g
- Protein: 0.3 g
Try More Nigella Lawson Recipes:
Nigella Pickled Cucumber Recipe
Description
This easy and refreshing pickled cucumber recipe is perfect for a quick snack or side dish. With just a few simple ingredients like cucumber, vinegar, and a touch of sugar, you can enjoy a tangy, crunchy treat. It’s a versatile dish that’s great for any meal and can be stored in the fridge for up to two weeks!
Ingredients
Instructions
- Prepare the cucumber: Thinly slice the cucumber and place the slices in a bowl.
- Make the pickling liquid: In a small saucepan, combine the white wine vinegar and water. Add sugar to taste (1 tablespoon is a good starting point), then season with a pinch of salt and pepper.
- Heat the mixture: Bring the vinegar mixture to a boil, stirring until the sugar dissolves and everything is well combined
- Pour over cucumber: Pour the hot pickling liquid over the cucumber slices, ensuring they are covered.
- Let it stand: Let the cucumber sit for 30 minutes at room temperature to absorb the flavors.
- Store: Transfer the pickled cucumbers to a container and refrigerate. They will keep for up to one to two weeks.
Notes
- Slice thinly: The thinner the slices, the better the pickling. It helps the cucumber soak up the flavor quicker.
- Sweetness to taste: Start with 1 tablespoon of sugar, then add more if you like it sweeter. Taste as you go!
- Use fresh cucumbers: Pick a firm, fresh cucumber for the best crunch. Avoid overripe ones.
- Cool before refrigerating: Let the cucumbers cool down before storing them in the fridge. This helps the flavor develop.
- Submerge the cucumbers: Make sure the cucumbers are fully covered in the pickling liquid when stored to keep them fresh longer.