Siobhan's Easy Pickle Recipe - Ready to eat the same day!

If, like us, you have an abundance of cucumbers than this recipe is for you.
Today we are back in the Quickcrop Kitchen with Siobhan, who is preparing a delicious Cucumber and Red Onion Pickle. No fancy equipment or ingredients required, so no reason not to give it a go. Another great thing about this recipe is that it is ready to eat in just a few hours.

You will need:
1 sterilized jar
1 cucumber
1 red onion
1/8 cup (30ml) sushi seasoning (rice water, salt & sugar)
1/8 cup (30ml) white wine vinegar
1 clove garlic
20g ginger
Pinch of salt and pepper
Optional Herbs to taste (dill, basil, coriander, ect.)

Instructions:
1. If your cucumber is over-ripe, remove the seeds. (you will know as the seeds will be quite large)
2. Finely slice your onion and cucumber and add to a mixing bowl.
3. Add the white wine vinegar and sushi seasoning along with some muddled ginger and garlic.
4. Season with salt and pepper and add any herbs you like.
5. Mix well until combined.
6. Fill and seal the jar and leave it to chill in a fridge for a few hours.

After a few hours it is ready to eat and will last a 3-4 days in the fridge.
If you gave this recipe a go, then let us know how it turned out in the comments!

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