This little gem of a condiment is probably one of the easiest things to come from my kitchen.
It’s so easy even Archie helps to make it – also it’s his favourite thing at the moment so he’s keen to have a stash in the fridge.
This pickle can be teamed with anything. Perfect for adding to burgers, pimping up a curry or stir-fry by adding a freshness. Basically it can make friends with any kind of dish and it will make it taste good.
QUICK CUCUMBER PICKLE
1 cup of white vinegar
1 cup of water
3/4 cup of white sugar
1 pinch of dried chilli flakes (optional)
1 telegraph cucumber (sliced)
Add vinegar, water, sugar and chilli (if using) to a saucepan and bring to the boil.
Slice your cucumber – not too thin and not too thick.
Once the pickle liquid has boiled take off the heat and let cool for 5 minutes.
Add the cucumber.
Cover with a lid and leave to cool.
It’s ready to eat.
You can keep it stored in the fridge for 1 week. Just put the cucumber and liquid into a sterilised* jar.
*To sterlise a jar – Make sure it is clean and fill it with boiling water for 2-3 minutes. Empty and add your contents. Don’t forget the lid. Place the lid in a bowl and cover with boiling water for 2-3 minutes. Remove and place on the jar. Remember once you have sterlised the jar don’t touch the inside of the jar or lid.
For a twist on the traditional sweetcorn fritter.
3/4 cup of plain flour
1 egg (free range if possible)
440g can creamed sweetcorn
can whole corn kernels
2 tablespoons chia seeds
4 -6 kale leaves (chopped)
1 pinch chilli flakes (more if you like it hot)
salt and pepper to taste
- Place flour, salt and pepper in a bowl.
- Add the egg.
- Add both tins of corn and chilli.
- Mix till WELL combined.
- Add chia seeds.
- Add kale.
- Oil large flat plan and cooking over a medium heat til golden.
- Serve with salad and sauce of your choice.
I served my fritters with Lisa’s Carrot and Cumin dip and dry toasted sunflower seeds.