In a pickle? Too many cucumbers? Try our easy, yummy pickle recipe to waste nothing.
Cucumbers (enough to fill desired number of jars)
1/2 cup water
1/2 cup rice vinegar
2 tablespoons sugar or any sugar syrup
1 1/2 teaspoons salt
pepper to taste
handful chopped dill
2 cloves garlic, sliced thinly
Sterilised glass jars with screw top lids
Slice cucumber into thin rounds, spears or cubes, set aside. Mix water, vinegar, sugar, salt, pepper, dill and garlic, stir until sugar is dissolved.
Place cucumbers into jar snugly, pour liquid mixture to submerge cucumbers fully. Screw lid on tightly and refrigerate. Pickles can be kept for three weeks in the refrigerator.