Name: Pickled Baby Cucumbers recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 500 g Qukes; 2 tbs fresh dill chopped; 1 tbs coriander seeds; 1 tbs yellow mustard seeds; 2 cups white wine vinegar; 1 cup caster sugar; 2 tsp sea salt flakes; 1/2 tsp dried chilli flakes

by Perfection Fresh Last updated on 07/10/2019

These pickled Qukes are best served on a toasted corned beef, cheese and chutney salad sandwich, or on a cheese plate with pate, fig paste and muscatels. - Perfection Fresh

Ingredients

500 g Qukes
2 tbs fresh dill chopped

Pickling liquid

1 tbs coriander seeds
1 tbs yellow mustard seeds
2 cups white wine vinegar
1 cup caster sugar
2 tsp sea salt flakes
1/2 tsp dried chilli flakes

Method

Step 1

To make the pickling liquid, heat the coriander and mustard seeds in a small frying pan over a medium to high heat for 2 minutes, or until fragrant. Transfer to a plate.
Step 2

Combine vinegar, sugar and salt in a small saucepan. Then stir over a medium heat until sugar is dissolved. Bring to the boil. Transfer to a medium heatproof jug. Stir in seeds and chilli flakes. Set aside to cool.
Step 3

Cut the Qukes in half lengthways. Divide between two sterilised jars (500ml capacity). Add 1 tablespoon of dill to each jar. Pour over the cooled pickling liquid. Seal tightly with lid. Refrigerate for a minimum of 4 hours.

Recipe Notes

from Australia’s Best Recipes team

Pickled Qukes are best eaten within 3 days.

To sterilise jars, wash in hot soapy water. Place in a large saucepan of cold water. Bring to the boil over high heat. Carefully remove jar, turn upside down on paper towel to cool completely. Recipe makes 2 x 500ml jars.

If you like the sound of this recipe, you might also like this Pickled Beetroot.