Pickling cucumbers is a quick and easy way to store mini cucumbers, or cukes, for a longer time than the summer season. Pickle them in vinegar and water and spice it up the way you like it.
Sterilise jars ready for pickling. Choose healthy cukes with no spots or blemishes and scrub them with a brush to reduce the spines to bumps and get them really clean. Pack into the jars.
In a large pot, heat up vinegar and water at a ratio of 1:1 with salt and sugar if you are sweetening up your pickles. Use white wine vinegar or apple cider vinegar.
For every 400g jar you will need 2/3 cup of liquid and 1 tablespoon salt.
Add your favourite aromatics: 1 tablespoon each of coriander seeds, mustard seeds, whole peppercorns and a few bay leaves. You can use them all if you wish.
Bring the brine to the boil, then simmer for 10 minutes. Pour the hot liquid over the cukes to fill the jars. Seal and cool, then store in the fridge.
Pickling cucumbers will allow them to last for around 2 months in the fridge.