Pickled Cucumbers

10 ingredients
7 steps

Ingredients

  • 2 kirby cucumbers, peeled and quartered lengthwise
  • coarse salt
  • tarragon vinegar
  • water
  • 4 peppercorns, crushed
  • 1/2 tsp. fennel seed
  • 1 clove
  • 1 small bay leaf
  • 1/2 small onion, slivered
  • 1 clove garlic, halved

Directions

  1. 1
    Sprinkle cucumbers with coarse salt and leave in colander to drain for 1 hour.
  2. 2
    Cut each quarter into 1-inch chunks.
  3. 3
    Place in a glass jar and cover with vinegar and water (1 part vinegar to 2 parts water).
  4. 4
    Season with salt, peppercorns, fennel, clove and bay leaf.
  5. 5
    Add onion and garlic.
  6. 6
    Cover and refrigerate overnight; best after a few days.
  7. 7
    Will keep for a month in the refrigerator.

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