Hamdi Saidani This Jamie Oliver Pickled Cucumber recipe is one of the easiest ways to make pickled cucumbers at home. This Pickled Cucumber is made with mustard seeds, turmeric, star anise, sugar, and vinegar.
Jamie recommends using gherkins, which are pickling cucumbers which are small-sized cucumbers. However, if you can’t find them, you can use regular cucumbers as well.
Enjoy this crunchy pickled cucumber with sandwiches, salads, or as a side dish to your main course.
Jamie Oliver Pickled Cucumber Ingredients
- 6 pickling cucumbers (gherkins), or 2 regular-sized cucumbers
- 2 banana shallots
- 2 teaspoons mustard seeds
- ½ teaspoon ground turmeric
- 2-star anise
- 75g caster sugar
- 150ml vinegar
How To Make Jamie Oliver Pickled Cucumber
- Cut small cucumbers in half, lengthwise. For regular cucumbers, slice them in half and then into long, finger-like pieces. Peel the shallots and slice them thinly.
- Put the sliced cucumbers and shallots in a strainer. Sprinkle 2 teaspoons of sea salt over them. Let them sit for 45 minutes to draw out moisture. After that, rinse them well with cold water.
- In a cooking pot, mix together mustard seeds, turmeric, star anise, sugar, and vinegar. Turn on the stove to medium heat.
- Bring the mixture in the pot to a boil. Keep stirring until all the sugar has dissolved into the liquid.
- Take a clean jar and pack the rinsed cucumbers and shallots tightly into it. Pour the hot liquid mixture over them, making sure they’re fully covered. Seal the jar tightly and let it sit for at least 24 hours before you eat it.
How Long Do Pickled Cucumbers Last In The Fridge
Pickled cucumbers can last in the fridge for up to 2 months unopened. Once opened, they will last about 3 to 4 weeks if stored properly in a sealed jar.
Why Do You Soak Cucumbers In Salt Water Before Pickling?
We soak cucumbers in salt water before pickling because this will draw out excess moisture from the cucumbers. This step is crucial for ensuring that the cucumbers remain crisp and crunchy after they are pickled.
Jamie Oliver Pickled Cucumber Nutrition Facts
- Calories: 37
- Fat: 0.6g
- Saturates: 0g
- Sugars: 7.2g
- Salt: 0.6g
- Protein: 1g
- Carbs: 7.2g
- Fiber: 0.6g
Try More Recipes:
- Jamie Oliver Pickled Courgette
- Jamie Oliver Pickled Chillies
- Jamie Oliver Pickled Red Cabbage
- Jamie Oliver Pickled Red Onions
- Jamie Oliver Pickled Beetroot
Jamie Oliver Pickled Cucumber
Description
This Jamie Oliver Pickled Cucumber recipe is one of the easiest ways to make pickled cucumbers at home. This Pickled Cucumber is made with mustard seeds, turmeric, star anise, sugar, and vinegar.
Enjoy this crunchy pickled cucumber with sandwiches, salads, or as a side dish to your main course.
Jamie Oliver Pickled Cucumber Ingredients
How To Make Jamie Oliver Pickled Cucumber
- Cut small cucumbers in half, lengthwise. For regular cucumbers, slice them in half and then into long, finger-like pieces. Peel the shallots and slice them thinly.
- Put the sliced cucumbers and shallots in a strainer. Sprinkle 2 teaspoons of sea salt over them. Let them sit for 45 minutes to draw out moisture. After that, rinse them well with cold water.
- In a cooking pot, mix together mustard seeds, turmeric, star anise, sugar, and vinegar. Turn on the stove to medium heat.
- Bring the mixture in the pot to a boil. Keep stirring until all the sugar has dissolved into the liquid.
- Take a clean jar and pack the rinsed cucumbers and shallots tightly into it. Pour the hot liquid mixture over them, making sure they’re fully covered. Seal the jar tightly and let it sit for at least 24 hours before you eat it.
