Quick Cucumber Pickle

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)

METHOD

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.

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Sticky Pork Bao with my Quick Cucumber Pickle.
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Sweetcorn and Kale Fritters

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

oil 

METHOD

  • 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.