Ingredients:
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500 gr of fresh Cucumbers or Jalapenos – cut into 1 ½ cm slices
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150 gr of granulated sugar
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150 gr of white wine vinegar
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1 teaspoon coriander seeds
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1 teaspoon mixed peppercorns
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1 teaspoon yellow mustard seeds
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1 teaspoon coarse salt
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2 pinches chilli flakes
Instructions:
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In a small sauce pan, add the sugar, the white wine vinegar, the coriander seeds, the mixed peppercorns, the mustard seeds, the chilli flakes and the salt and bring everything to a boil. If you decide to use Jalapenos just leave the chilli flakes and the mixed peppercorns out of the recipe completely!!! You are going to have enough heat from the Jalapenos. You do not need more. You can add 2-3 peppercorns or chilli flakes just for the flavour… It’s up to you.
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Once it comes to a boil, add in your cucumbers (with their skins on) or jalapenos (seeds and all) and stir it really well. You want to make sure you coat them really well in the mixture.
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Let it come to a boil again and turn of the heat. Put your pickles into a bowl and cover very well with cling film or use a small pot and a lid without a hole to prevent the air from going in.
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Let it rest for at least one hour. A few hours or overnight in the fridge would be perfect but make sure it is completely cooled down before you place it in your fridge.
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Prep time: 10 min
Total time: 30 min
Notes:
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If you want to store your pickles you can do so and they will last in your fridge for up to 4 days.
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You can use less sugar if you want more of a tangy taste to your pickles. The best part is that it will make it a healthier recipe! Taste and test…
Tip: You can use these to go on your burgers, hot dogs, with some steak or stew or in a tartare sauce.
You could also try other vegetables such as baby onions or cauliflower florets to make this recipe… The sky’s the limit! Experiment.
Enjoy! 🙂
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