Smoked meat and sweeter barbecue sauces often benefit from vinegary pickle. Pickles cut through smokey or fatty flavours and cleanse the palette. You don’t have to buy pickles in a jar. They’re really quick and simple to make and go well alongside most traditional barbecue foods.
These pickles work brilliantly for a quick dinner. They take only a few minutes to prepare and then sitting to pickle for an hour.
The Recipe
This recipe is quick and easy to make. You can have these pickles on the table within an hour, about as long as it takes to do some steaks and sides on the barbecue.
This recipe doesn’t remove as much of the moisture from the cucumbers as you can. It scales up well if you double or triple the quantities.
Directions
- Cut the cucumber in half length-ways and scoop out the seeds.
- Chop the cucumber into slices about 5mm thick.
- Squeeze the cucumber slices in paper towel to remove any excess moisture.
- Put the vinegar, sugar and salt into a glass or non-reactive bowl. Stir to combine.
- Place the cucumber into the bowl and stir into the vinegar mixture. Add the coriander seeds.
- Put the bowl in the fridge for an hour, stirring from time to time if the cucumbers aren’t fully covered in the pickling liquid.
You can leave the pickles for more the an hour in the fridge, but after 24 hours or more they will become mushy. These are a quick substitute for properly extracting all of the moisture from the cucumber, so eat them fresh.
