Quick Cucumber Pickles

Name: Quick Cucumber Pickles
Cuisine: Israel
Ingredients: 1 long or 3 short cucumbers; 1 long or 3 short cucumbers; 1 tbsp snipped dill or tarragon; 1 tbsp snipped dill or tarragon; 1 tbsp hot water; 3 tbsp rice vinegar or cider vinegar; 3 tbsp rice vinegar or cider vinegar; 5 grinds black pepper; 1 tsp caster sugar or erythritol; 1 tsp caster sugar or erythritol

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

Gently sweet and sour, this healthier rendering of a classic recipe takes moments to make. It can be eaten right away, but tastes even better after a few days in the fridge. Cucumber contains silica, which is good for hair, skin and nails. Vinegar helps regulate blood sugar and settle the digestion.

Ingredients

1 long or 3 short cucumbers
1 tbsp snipped dill or tar

Asia
Israel
Vegan
Gluten-free
Jewish

Method

Slice the unpeeled cucumber as thinly as possible, most easily done on a food processor using the slicing attachment, or with a mandoline slicer. Cut the slices into quarters and transfer to a bowl.

Mix the rest of ingredients together, pour over the cucumbers, then transfer to a jar or airtight container and chill until needed.