Half Sour Cucumbers

Ingredients

• 1.cucumbers, 3–4; unpeeled; sliced; salted and left for 2 hours; salt removed
• 2.250 millilitre water, for brine; boiled
• 3.125 millilitre white vinegar, for brine
• 4.5 millilitre black peppercorns, whole
• 5.5 millilitre coriander seeds, whole
• 6.30 millilitre white vinegar, additional 2 tablespoons vinegar for brine
• 7.garlic salt, dash
• 8.1 garlic, 1 clove; cut
• 9.bay leaves, 2–3

Method

1. 1.Slice the cucumbers (unpeeled). Add salt and leave for two hours. Remove salt very well.
2. 2.Boil together: 1 cup water, ½ cup white vinegar, peppercorns, whole coriander, 2 tablespoons vinegar, garlic salt, garlic and bay leaves.
3. 3.Pour the hot brine over the cucumbers. Keep in fridge.
4. 4.Eat these cucumbers within 3–4 days of their making.

Notes

• A refrigerator pickle — not shelf-stable. Consume within 3–4 days.
• Different from Essie's Half-Sour Cucumbers (elsewhere in this collection) — this version uses a hot vinegar brine with whole spices.
• The hot brine poured over the cucumbers gives a quick-pickle result without canning.