Sometimes, you have to stand by your decisions as an adult. Like cutting your own fringe or deciding that fondant fancies for breakfast and diet coke for dinner is a totally acceptable diet. I stand by the word “quickles”.
A filthy, amalgamation of the words quick and pickles. The Brangelina of the brined cucumber word. I’m not apologising for anything.
A cucumber. I snatched mine out of the garden, it was firmwith a tougher skin than those you get in supermarkets.
Pickling vinegar. Plain white vinegar is good.
Peppercorns/any other pickling spice you fancy
A sterlised jar to hold the finished item
1, Slice the cucumber thinly. Not wafer thin, but like 2-3mm thin. Stick them in a sieve or colander and put them over your sink. Sprinkle on about 2tbsp of salt, shake so they’re all covered and leave for 15mins. Use more salt if you’re doing a big batch.
2, Rinse all the salt off the cucumber slices and set to one side. In a small saucepan, bring the pickling vinegar to a gentle simmer with a couple of peppercorns and a pinch or two of salt and sugar. You want heat enough up vinegar to cover your pickles once they have been stuffed in a jar because that is what we’re going to do next.
3, Add the cucumber slices to the pan, remove from the heat and carefully transfer into the jar. Seal the jar. Leave to stand until completely cool, refrigerate for at least a couple of hours before eating. Quickles. Best eaten quickly. Quicklesy.