Pickled Cucumber

Bianca Mwale
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.

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Ingredients

2 hours
1 - 2 servings
  1. 1small cucumber, thinly sliced
  2. 1small red onion, thinly sliced
  3. 2 Tbspwarm water
  4. 4 Tbsprice vinegar
  5. 1/2 Tbsphoney
  6. 1/4 tspcoarse salt
  7. Red pepper flakes (optional)

Cooking Instructions

2 hours
  1. 1

    Gather ingredients

  2. 2

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

  3. 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. 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. 5

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

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Comments (3)

Written by

Bianca Mwale
Bianca Mwale @bianca_eatsy
on
Zomba, Malawi
Sharing homestyle recipes is just as good as sharing meals with family and friends. And the joy of someone trying out my recipe is truly impeccable!
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