My local farmer’s market trips are one of the highlights of my weekly routine- especially during the spring/summer months where produce is really at its peak. My local vendor had these stunning organic local cucumbers and spring onions, so naturally although I practically love cucumbers in any form, pickles were decided on as a must.
I love this recipe because it’s simple and versatile- use with cucumbers and any of your favorite sturdy vegetables for a yummy pickle snack.
Tip: Repurpose the brine in a seasoned buttermilk bath for fried chicken for tender and flavorful chicken!
Classic Brine:
1/4 c sea salt
4 c water
2 c white or apple cider vinegar
1 tsp whole black peppercorns
2 tbsp cane sugar
5-6 cucumbers, sliced or cut into spears
50 g spring onion, thinly sliced
Dissolve water, sugar and salt by bringing to a boil, add to a mason jar with sliced cucumbers, onions, and peppercorns
Seal lid by bringing to a boil in a pot. Allow to sit for at least 2 hours
* Variations:
- add in thinly sliced habanero/chili peppers or chili flakes to the brine for a kick
- substitute some sugar for honey or another natural sweetener, like maple syrup, agave, coconut sugar, monkfruit, or stevia.
- add in whole herbs for a bright & fresh flavor
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