Pickled Cucumber

Name: Pickled Cucumber
Total time: 7200 s
Yield: 1 - 2 servings
Cuisine: Kenyan
Ingredients: 1 small cucumber, thinly sliced; 1 small red onion, thinly sliced; 2 Tbsp warm water; 4 Tbsp rice vinegar; 1/2 Tbsp honey; 1/4 tsp coarse salt; Red pepper flakes (optional)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

In a world of store-bought everything (and l appreciate the ease), my pickle journey began as a quest for crunchier, zestier jar-joys. While I appreciate the usual suspects on supermarket shelves, I wanted reinforcements with the brine, and spices and just to get over with my penchant for experimentation.

Crafting my own pickles became a creative escape, a dance of flavors in my kitchen. Each jar tells a tale of triumph, satisfaction, and unique customization. It's not just about pickles, it's about savoring the freedom to pickle perfection.

Bianca Mwale @bianca_eatsy

Saved

Ingredients

2 hours

1 - 2 servings

1small cucumber, thinly sliced
1small red onion, thinly sliced
2 Tbspwarm water
4 Tbsprice vinegar
1/2 Tbsphoney
1/4 tspcoarse salt
Red pepper flakes (optional)

Saved

Steps

2 hours

1

Gather ingredients
2

Whisk together all ingredients except the cucumber and onion to form a pickling juice
3

In a small bowl, use your fingers to toss together the cucumbers and onions until roughly mixed and place them in a jar
4

Pour in your pickling juice into the vegetables until almost completely submerged. Cover and refrigerate until needed (can keep for 3 - 5 days as the taste matures)
5

Serve and enjoy! Can be used in spring rolls, on burgers, or enjoyed as is