Quick Cucumber & Jalapeno Pickle Recipe - Bonnie and Neil
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Quick Cucumber & Jalapeno Pickle  Recipe

Quick Cucumber and Jalapeno Pickle Recipe

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
Quick Cucumber and Jalapeno Pickle  Recipe
 

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.


Quick Cucumber & Jalapeno Pickle Recipe