Quick Pickled Qukes® baby cucumbers

• 2 x 250g Qukes^® baby cucumbers
• 2 tbs chopped fresh dill

PICKLING LIQUID

• 1 tbs coriander seeds,
• 1 tbs yellow mustard seeds,
• 2 cups white wine vinegar,
• 1 cup caster sugar,
• 2 tsp sea salt flakes,
• ½ tsp dried chilli flakes,

1. To make pickling liquid, heat the coriander and mustard seeds in a small frying pan over a medium to high heat for 2 minutes, or until fragrant. Transfer to a plate.
2. Combine vinegar, sugar and salt in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Transfer to a medium heatproof jug. Stir in seeds and chilli flakes. Set aside to cool.
3. Cut Qukes® in half lengthways. Divide between two sterilised jars (500ml capacity). Add 1 tablespoon dill to each jar. Pour over cooled pickling liquid. Seal tightly with lid. Refrigerate for a minimum of 4 hours. Pickled Qukes® are best eaten within 3 days.

Serving suggestions

1. Serve on a toasted corned beef, cheese and chutney salad sandwich
2. Serve on a cheese plate with pate, fig paste and muscatels

Tip To sterilise jars, wash in hot soapy water. Place in a large saucepan of cold water. Bring to the boil over high heat. Carefully remove jar, turn upside down on paper towel to cool completely. Recipe makes 2 x 500ml jars