Quickles
Makes: 2 x 200g jars
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Quickles
Making pickles couldn’t be easier! We like to use the 3:2:1 method, meaning 3 parts vinegar, 2 parts water, and 1 part sugar with a pinch of salt. Adapt this however you like with different aromatics, types of vinegar, or less sugar depending on what you’re pickling
Makes: 2 x 200g jars
Prep time: 10 minsTotal time: 
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Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 250ml distilled malt vinegar
- 65g granulated sugar
For the classic cucumber pickle
- 200g baby cucumbers
- 1 tbsp fresh dill, leaves torn
For the mixed pickle
- 1 Romano pepper, sliced
- 1 green or red chilli, sliced
- ½ red onion, sliced
- 1 x 200g tin sweetcorn, drained
Step by step
- For the classic cucumber pickle, thinly slice the baby cucumbers and put in a bowl. Stir in the dill and then pack into a 200g sterilised jar. For the mixed pickle, combine all the ingredients in a bowl, then pack into another 200g sterilised jar.
- Put the vinegar and sugar in a saucepan with 125ml cold water and a good pinch of salt. Bring to the boil, stirring occasionally. Once the sugar has dissolved and the mixture is boiling, divide between the jars of vegetables. Seal, then leave to cool, before transferring to the fridge. Leave for 1 hour, or ideally overnight before eating. Once open, the pickles will keep in the fridge for up to one month.
Cook's tip
Experiment with the flavour of your pickles by adding aromatics such as black peppercorns, mustard seeds or even turmeric
