Pickled Cucumbers

Matt Stone / Oakridge Winery, Serves 10


500ml vinegar
250ml water
100g sugar
25g Pink Lake Salt
1kg cucumbers


Place vinegar, water, sugar and salt into a pot and place on the stove. Bring to the boil and stir. Once all the sugar and salt has dissolved turn off the heat and let cool completely.

Thinly slice cucumbers and place into a sterilized jar. Pour the cold pickling liquid over the cucumbers. Seal.

 When pickling vegetables they can be left in the pantry out of direct sunlight but also can be left in the fridge. In the fridge, there is little chance of spoiling but everything is sterilized and covered with the liquid you shouldn’t have any problems.

Image - James Williams
Don't let your home garden glut go to waste! Matt Stone gives us his simple pickling recipe for delicious cucumbers all year round.

Recipe Ingredients from the Mount Zero Range