Why we love it: Tangy, crunchy, and with just the right kick of heat, this pickle is a versatile side that livens up any spread.
Quick Cucumber & Jalapeno Pickle
Ingredients
- 1 shallot, thinly sliced
- 750 g mini cucumbers, sliced into 1 cm rounds
- 2 fresh jalapenos, thinly sliced
- 1 tbsp coriander seeds and
- 1 tbsp black peppercorns
- 3 bay leaves
- 3 cloves garlic, skin removed
- 2 cups apple cider vinegar
- 1 cup sugar
- 2 tbsp flaky salt
- ¼ cup fresh coriander, leaves picked
Method
1. To make the pickle, place the vinegar, sugar, salt, coriander seeds, black peppercorns, bay leaves and garlic in a medium saucepan.
2. Stir together and bring to a simmer over low heat. Once simmering, turn off the heat and allow to cool to room temperature.
3. Place the cucumbers, shallot and jalapenos in a large jar or container.
4. Once the brine is cool, pour in the liquid to cover. Cover the jar or container and refrigerate for 20/30 minutes.
5. When ready to serve add the fresh coriander and stir through.
