Ginger Cucumber Pickles
A tasty pickle that is great for gut health
Makes enough for: 1 batch pickles
Ingredients
- 85 g baby cucumbers, sliced lengthwise
- 5 mls salt
- 3 cm ginger, peeled and thinly sliced
- ½ lemon, thinly sliced
- 250 mls apple cider vinegar
- 50 g fructose
- 20 mls sesame oil
- 5 mls mustard seeds
Method
- Place the cucumbers into a colander and sprinkle the salt over them
- Set aside to drain for 30 minutes
- Rinse under cold running water and pat dry
- Put into a sterilized glass jar and add the ginger and lemon
- Place the sesame oil into a small frying pan and heat over a medium to low temperature
- Add the mustard seeds and take off the heat as soon as they start popping
- Pour the oil into the jar
- Place the vinegar and fructose into a mixing bowl and whisk until the fructose dissolves
- Pour into the jar and screw the lid on
- Turn a few times to get the ingredients to mix together
- Once cool, refrigerate for at least 2 hours
- Use within a day of opening