Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Use up leftover cucumbers and make them into pickles to enjoy on their own or to add to your burgers, sandwiches and salads.
Ingredients
- 2 medium cucumbers
- 1 medium onion, peeled
- 1 green pepper, deseeded
- 3 level tbsp salt
- 500ml (16fl oz) white wine vinegar
- 100g (3½oz) caster sugar
WEIGHT CONVERTER
Method
- Slice the cucumbers, onion and green pepper very thinly, preferably using a mandolin, and cutting the cucumber at a slight angle to give longer slices.
- Put vegetable slices in a bowl and spoon salt over. Stir, then leave for 1-2 hrs, stirring occasionally, but not breaking up the cucumber. The salt should draw the liquid from cucumber.
- Tip the vegetables into a colander and rinse them well, then pat dry on absorbent kitchen paper. Pack vegetables well into the sterilised jars.
- Pour the vinegar into a pan and add the sugar. Warm until the sugar dissolves.
- Remove pan from the heat and pour the vinegar into the jars to completely cover the vegetables.
- Leave mixture in the jars to go completely cold, then cover and seal jars with vinegar-proof lids. This pickle is best left for 1 week before eating. It will keep
- refrigerated for up to 1 month. (Not suitable for freezing).
Top Tip for making Pickled cucumber
Woman's Weekly cookery editor Sue McMahon says: Heat the vinegar in a stainless steel pan rather than an aluminium one; the vinegar’s acidity will react with the aluminium.
-
Low-fat carrot soup
This low-fat carrot soup is so easy to make. Serve it with crusty wholemeal bread for a healthy lunch or starter.
By Jessica Ransom • Published
-
Spicy sausage rice
Never know what to do with leftover sausages or salsa dip? Turn them into a new and delicious family meal of spicy sausage rice
By GoodtoKnow • Published
-
Weight Watchers Egg Drop Soup with Chicken and Shiitake
This egg drop soup is the perfect low-fat recipe if you're counting calories and trying to shed some pounds.
By WW (Weight Watchers) • Published
-
The Hummingbird Bakery vanilla cupcakes
These Hummingbird Bakery vanilla cupcakes are topped with candy-coloured vanilla frosting and sprinkles...
By Jessica Dady • Published
-
Roasted spatchcock chicken
Roasted spatchcock chicken is quicker and easier than your usual roast bird. It's ideal for cooking on the BBQ...
By Jessica Dady • Published
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
The Revlon Blow Dry Brush the internet lost its mind over is so cheap for Amazon Prime Day
The best-selling Revlon Blow Dry Brush that went viral online has been price slashed
By Caitlin Elliott • Published
-
Mum shares insanely easy and cheap hack to clean the pesky dust behind your radiators
By Selina Maycock • Published
-
Why did EasyJet cancel flights? All you need to know about the airport disruptions
Holidaymakers have been warned over NINE days of planned strikes expected to cause chaos this summer
By Selina Maycock • Last updated