I always have trouble using my cucumbers fast enough. Especially in the winter when I'm not so keen on salad every day. Here is a way to extend the life of your fresh cucumber. I learnt it from a dear friend many years ago. She told me it is a traditional Hungarian dish.
Ingredients
Cucumber, preferable telegraph so you don't have to peel it, but any kind you have works well.
Vinegar, my favourite is cider vinegar but I have used malt, white, and red wine vinegars too.
Crushed garlic, pre made or fresh squeezed
Sugar.
Water
Method
In a suitable sized jar mix vinegar and water. I like a one third to two thirds ratio, eg I cup vinegar to 2 cups water, but juggle it to a taste you like.
Stir in some garlic and sugar. My friend used equal measures but I find that too sweet. I would use 2 tsp minced garlic to one tsp sugar. Again juggle it to find out which mix you like best.
Prepare the cucumber by peeling, if required, and scoring down the length of the cucumber with a fork. This allows the pickle to penetrate easily. Then slice. The thickness depends on your taste and the intended use. Sandwich cucumbers thinner, salads, a little thicker, to add to a snack tray... Chunky is nice.
Put the cucumber slices into the jar with the pickling juice. Store in the fridge and use whenever you are ready. Always put a lid on them though to prevent the fragrance tainting other food in the fridge. They will keep for several days, but because they are not heat treated they will not last for as long as cooked pickles.
My children liked to eat them out of the jar after school. A healthy treat.
Some delicious pickled cucumber with my salad.
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