I’m a massive fan of pickles. Especially cucumbers, but also olives, peppers and onions! Yummy! It’s been a while since I wanted to try to make my own pickled vegetables, and I have to say I’ve already tried a few times, although I was using pickling brine saved from jars I bought at the supermarket.
But that’s not completely home-made, isn’t it? So I decided to give it a try by preparing everything from scratch. I took the inspiration from a sandwich I had at the Albion in Shoreditch a few weeks ago when I was out with Tom and a friend of his: sourdough bread with cream cheese and smoked salmon. It was dressed with lovely fresh cucumber pickled with onions, dill and mustard seeds. Absolutely delicious and too tempting for not trying it at home as well!
- 1/3 fresh cucumber, seeds removed
- 1/2 red onion, sliced lengthwise
- 1/2 glass white wine vinegar
- 1/2 glass water
- 2 tsp salt
- mixture of dill, mustard seeds, horseradish, garlic slices or flakes, allspice, whole black pepper and bay leaf
The list of herbs can vary according to what you have in your pantry. I used a mixture for pickling, and this is what’s inside, but you can change the blend according to your taste.
Cut the cucumber in slices of approximately 5mm and mix them in a bowl with the onion and the herb mixture. Prepare the pickling brine by dissolving the salt in the vinegar and water solution.
In a clean jar, scoop the seasoned vegetables and pour over the brine. Close tightly, give it a good shake and leave it in the fridge for at least a day. The longer it sits, the better the flavour!
You can use this pickle in sandwiches, in salads or as an appetiser for an aperitif.