Preserving: Our Canadian Food Tradition | Quick Pickle Mini Cucumbers
Ingredients
- 5 mini cucumbers sliced thin
- 1 shallot sliced thin
- 1 tsp kosher salt
- 1 tbsp sugar
- 1/2 tsp red pepper chili flakes
- 1 tsp fennel
- 2 cups white vinegar
Instructions
- Add shallots and cucumber into your jar or the vessel you will be storing cucumbers in. Set aside.
- In a pot add vinegar, salt, sugar, chili flakes and fennel. Stir and bring to a boil. Pour hot liquid over cucumbers and shallots. Let sit for an hour or so at room temperature and strain before using.
- Can be covered and put in refrigerator for up to two weeks.
Notes
The fennel is extraordinary in this pickle. Try using tarragon or dill.