Quick Cucumber Pickles

Ready in 30 minutes, keeps for two weeks. Crisp, tangy, slightly sweet — the kind of pickle that makes sandwiches significantly better. No canning required.

Ingredients

• 600 g cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 240 ml white wine vinegar
• 120 ml water
• 50 g caster sugar
• 2 tsp fine salt
• 1 tsp mustard seeds
• 0.5 tsp dried dill or 1 tbsp fresh
• 4 cloves garlic, lightly crushed

Method

1. 1

   Combine vinegar, water, sugar, salt, and mustard seeds in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool 10 minutes.

2. 2

   Layer cucumber slices, onion, dill, and garlic into a clean jar or bowl.

3. 3

   Pour warm pickling liquid over the cucumbers. Push down so everything is submerged.

4. 4

   Cool to room temperature, then refrigerate. They're ready to eat in 30 minutes but are best after a few hours.

5. 5

   Keeps refrigerated for 2 weeks.