Make the most of your abundant Cucumber harvest with these delicious, quick, and easy refrigerator pickles. Turmeric has anti-inflammatory properties and the Apple Cider Vinegar has anti-microbial properties and anti-oxidants. These quick pickles are great for adding to sandwiches, salads, burgers, and of course a cheese platter!
Quick Sweet & Sour Turmeric Pickles
Yield:
2 jars
Prep Time:
10 minutes
Cook Time:
3 minutes
Additional Time:
2 days
Total Time:
2 days 13 minutes
Sweet and sour Refridgerator pickles are so quick and easy to make!
Ingredients
- 2-3 Medium Cucumbers or two jars of whole small pickling Cucumbers
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 1 TBSP Mustard Seeds
- 2 TBSP Sugar
- 1 tsp Salt
- 1 tsp ground Turmeric powder
Instructions
- Sterilise your jars by heating them in the oven face down at 120degrees Celsius or in the dishwasher on high heat. Sterilise the lids in a bowl by pouring boiling water on them.
- In a saucepan add your vinegar, water, sugar, turmeric, salt, and mustard seeds (*optional chili flakes see notes) and bring to a simmer.
- Slice your Cucumbers into spears or round slices and place them in the clean jar.
- Pour over your pickling liquid and secure the lid. Carefully place the jar upside down to cool. This helps create a secure seal.
- Once the jars are close to room temperature, turn them up the right way and add them to the refrigerator.
- They will be ready to eat after 48 hours and use within a month or two.
Notes
Add sliced Red Onion, Dill, or Chilli flakes to your cucumber pickles for extra flavour.
This recipe also works with Zucchini in replace of Cucumbers too.
