Pickled Qukes

Name: Pickled Qukes
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Ingredients: 2 (250g) pkt Qukes (baby snacking cucumbers), scrubbed, quartered lengthways; 1 tbsp. sea salt; 160ml (2/3 cup) white wine vinegar; 160ml (2/3 cup) water; 1 tsp. coriander seeds; 1/2 tsp. black peppercorns; 4 whole cloves; 2 fresh bay leaves; 2 sprigs fresh tarragon

Combine the Qukes and salt in a bowl. Toss to combine. Cover with plastic wrap. Set aside for 1 hour to allow water to be drawn out. Rinse. Pat dry with paper towel.

Cook1 h 10 min
Total1 h 10 min
Serves3
LevelIntermediate

Dairy-Free Gluten-Free Keto Low-Carb Vegan Vegetarian

Ingredients

2 (250g) pkt Qukes (baby snacking cucumbers), scrubbed, quartered lengthways
1 tbsp. sea salt
160ml (2/3 cup) white wine vinegar
160ml (2/3 cup) water
1 tsp. coriander seeds
1/2 tsp. black peppercorns
4 whole cloves
2 fresh bay leaves
2 sprigs fresh tarragon

Method

Combine the Qukes and salt in a bowl. Toss to combine. Cover with plastic wrap. Set aside for 1 hour to allow water to be drawn out. Rinse. Pat dry with paper towel.
Combine the vinegar and water in a saucepan. Bring to a simmer over medium heat. Simmer for 2 minutes.
Pack the Qukes, coriander seeds, peppercorns, cloves, bay leaves and tarragon in a sterilised 750ml jar. Pour over the hot vinegar mixture to cover. Seal and set aside for 1 week before eating. Serve pickles with pate, a terrine or cheese.