Quick Refrigerator Pickled Cucumbers

Try these sharp, crisp pickled cucumbers using a quick and easy pickling method that doesn't require jar sterilisation. These pickled cucumbers can be stored in the fridge for up to 3 weeks.

Ingredients

Main Ingredients
  • 250 gbaby cucumbers (approx. 7 cucumbers)
  • 1.5 tbspcaster sugar
  • 0.25 tspchilli flakes (optional)
  • 1 tspcoriander seeds
  • 1 clovegarlic (sliced)
  • 1 tbspsea salt
  • 125 mlwater
  • 125 mlwhite wine vinegar
Equipment
  • 1 pt/16 ozmason jar

Method

  1. 1.

    Wash a 500ml / 1 pint mason jar and lid in warm soapy water and dry.

    We're not sterilising the jar so these pickles will last around 2-3 weeks in the fridge

  2. 2.

    Wash the baby cucumbers and slice in half lengthways and place in the jar along with the garlic, coriander seeds and chilli flakes (if using)

  3. 3.

    To make the brine, add the sugar, white wine vinegar, water and sea salt to a pan and heat until the salt and sugar is dissolved, you don't need to boil it.

  4. 4.

    Pour the brine into the jar over the top of the cucumbers and leave to cool at room temperature for 1 hour.

  5. 5.

    Once cooled, seal with the lid and place in the refrigerator for at least 24 hours before use. The pickles can be stored for around 2-3 weeks in the fridge.