Sweet pickled baby cucumbers

 Super easy pickled baby cucumbers! Quick fridge pickles. You can play around with this recipe quite a bit and change the spices to your liking. This recipe is for one jar. 

BASIC RECIPE

300 g baby cucumbers, sliced in lengths (blossom end removed)*

2/3 c white wine vinegar / apple cider vinegar (160 ml)

2/3 c water (160 ml)

2 TBS sugar

1/2 tsp kosher salt

1 bay leaf

1/2 tsp yellow mustard seeds

1/2 tsp fennel seeds

1 cinnamon stick

1/4 tsp turmeric

METHOD

*The blossom end of the cucumber is the rounded part. The part with the stem is the 'vine' part, you don't need to cut that off, but you can if preferred

1. Slice your cucumbers into long strips and pack tightly in a sterilized jar*

2. Bring all your brine ingredients to a boil and let simmer for a few minutes while stirring

3. Pour hot brine over the cucumbers and make sure to include the bay leaf and cinnamon stick in the jar. Cover and let cool

4. Label and put in the fridge

NOTES

*It is helpful to prick the cucumbers with a fork or knife beforehand to make sure the brine really goes into them. The longer you leave it the better, for the flavour to develop. 

*Tip: lie the jar on it's side and stuff the cucumber slices in tightly