Sugar-free | Gluten-free | Dairy-free
Makes: 2 x medium jars or 4 x small jars
Cusine: Bridget's Healthy Kitchen
Prep time: 5 minutes
Cook time: 3 minutes
Pickle time: 48 hours
Cooking from my cookbook, Bridget's Healthy Kitchen, I show you in the below video how I make my homemade pickles that are not only much-loved but are also a lot healthier than the standard store-bought kind.
You can use Pickles in countless dishes. From making a great salad addition to being part of a curry, pickles are incredibly versatile, and these pickles are no exception.
So what's so special about these pickles?
Just like all the recipes in my cookbook's, my pickles are sugar, dairy and gluten-free, but more importantly, they're beneficial for your gut health. With apple cider vinegar, these pickles contain prebiotics that helps to balance your gut microbiome.
My family has also had a strong pickling history, so pickles have always been a part of my life. My Nanny was 'world-famous' in New Zealand for her amazing homemade pickle's which is probably where my pickling passion comes from. This passion has driven me to make the best pickles possible. Not only are all these pickle recipes delicious, but they're also super healthy.
Hints, Tips & Tricks
Sterilise your empty jar and all utensils before pickling. It's also important to wash your hands thoroughly. It's essential to maintain a high level of cleanliness to ensure no bacteria could potentially spoil your food.
You'll find my pickled onion and pickled ginger recipe, as well as other gut-healthy recipes, in my cookbook, More by Bridget's Healthy Kitchen.
Pickled Cucumber Recipe
- 1 kg (2.2 lbs) Lebanese or small cucumbers, cut into even rounds or large sticks
- 240 ml (8.1 fl oz) apple cider vinegar
- 240 ml ( 8.1 fl oz) white vinegar
- 480 ml (1 pint) water
- 2 tbsp Himalayan salt
- 2 tsp coriander seeds
- 2 tsp mustard seeds
- 2 tsp fennel seeds
- 2 large garlic cloves, peeled and thinly sliced
- 4 small sprigs of fresh thyme
- For the pickled cucumbers, make the brine by gently heating the apple cider vinegar, white vinegar, water and salt in a medium-sized pot until the salt is fully dissolved.
- Place the coriander, mustard and fennel seeds in a small frying pan, and dry fry them on medium heat for a couple of minutes until they are fragrant and lightly coloured.
- Pack the sliced cucumbers into 2-4 clean jars (depending on size) and evenly distribute the toasted seeds, sliced garlic, and thyme sprigs. Pour over the warm brine and place the lids on the jars. Ideally, leave the pickles for 48 hours for the flavour to develop, though I was more than happy to eat them after only a few minutes.