quickled-Pickled-cucumbers-lunch-lady-lou.jpg

 

Quickled Cucumbers (that’s quick pickled cucumbers)

A bunch of reasons why these quickled cucumbers are the best.

  1. Did I mention they’re quick?

  2. You can flavour them however you like

  3. They’ll last in your fridge for a good week or 2

  4. They’re great to add on salads and meals that need an extra oomph – you could actually have a simple bowl of soba noodles with sesame oil, toasted sesame seeds and these – you’d be happy

  5. To get your cooking senses working! Watch what happens when you slice some veg and add vinegar…. I say this because we can be so caught up in the rules of a recipe and forget to pay attention to what is happening in the kitchen, which is fact, is one big sciencey experiment.

I am all about my flavour bombs – if you don’t know what I’m talking about. A good place to start is by downloading my free ebook.

Flavour bombs are easy flavour you can add with little effort.

Sound good? I thought so.

I love these kinds of quick shortcuts in the kitchen because, we’ve all got lots on our plate and cooking is one of the first things to go. We’ll sub it for takeaway or frozen meals or whatever poor excuse we can when we’re busy.

It doesn’t need to be this way. As I say above in step 4, that meal could be whipped together in under 10 minutes. That’s faster than scrolling and ordering your takeaway.

You can read the Quickled Cucumbers recipe below or watch it in this video, which also feature these Gingery Soba Noodles with Charred Greens.

 

 

This Quickled Cucumber recipe is so good, it features in both VeggieREBEL and Kitchen Saucery.

Ingredients

  • Cucumbers – about 1-2 medium size, thinly sliced

  • 1/4 small red onion, thinly sliced

  • 2 tbsp coconut sugar

  • A good pinch ground black pepper

  • Optional: some garlic or ginger

  • Apple cider vinegar

Method

  1. Thin slice your cucumbers and onion. I like to use a mandoline, but a sharp knife will do. Add to a wide mouthed jar.

  2. Add coconut sugar and a crack of black pepper. If you’d like, add some garlic and ginger, grate this using a microplane.

  3. Top with apple cider vinegar around 3/4’s of the way up your cucumbers. Mix with a spoon to coat all ingredients.

  4. Leave to sit for around 30 minutes and watch the cucumbers and onions relax. They’ll reduce in size and soon enough, all your ingredients will be covered by the vinegar.

  5. I like to serve these anywhere I can! On toast with an egg, on top of my gingery soba greens, on top of yellow rice, on top of any salad.

  

 

IF YOU DIG THIS RECIPE, YOU MAY ALSO LIKE

Couscous with Preserved Lemon Salad

    Couscous with Preserved Lemon Salad Everybody has a pack of couscous in their cupboard, right? I’ll assume that’s a yes. I have 2 pac...

How to sterilise your jars and lids

    Learning how to sterilise your jars and lids is really simple and requires little effort, except for a pot of boiling water and an ov...
Hey I'm Lou

Hey, I’m Lou

Back in 2013 I bought healthy salad delivery to busy women in the Sydney CBD. Mama to BJ. Lover of crispy bacon, popcorn and BYO’ing my own cashew milk to cafe’s for my coffee. My mission: to empower you in the kitchen to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. On this site you’ll find family-friendly recipes that are simple to make and delicious. Enjoy.

The Meal Matrix is a free downloadable guide to help you create effortless meal ideas and flavour combinations
A 7 day healthy meal plan to help you get organised in the kitchen
Cook delicious family friendly recipes with Kitchen Saucery
How to stock your pantry
What to keep in your fridge guide

Download Your Free Meal Prep Guide Here.

Shut Up and Cook Healthy Kitchen Reset