Homemade pickles

To share a recipe without extra virgin olive oil in this website is considered a sin- yet so does not sharing this super easy-amazing recipe, that will uplift your dishes, almost as much as a VENDEMA EVOO would do- so here we go:

Ingredients:

6 small/2 large persian cucumbers- you can change them to onions, cauliflower, carrot, okras, whatever veg you feel like follows exactly the same recipe

1 cup of vinegar of your choice

1 cup of water

60gr sugar-any type will do

5gr black peppercorns

Do the magic:

Things aren't getting any easier than this: Bring your water and vinegar to a boil. As soon as you see the first bubbles, bring in the sugar and stir until dissolved. Take it off the fire.

Wash your cucumbers thoroughly. If you have small ones no chopping is needed, yet if you choose the large ones, slice them diagonally. 

Get your largest jar, through in the cucumbers and cover with your hot liquid mix. Peppercorns go in and the rest of the seasoning is yours: dill stems, fresh corriander, chilly flakes or a spoonfull of honey- almost anything will do.

Get your jar in the fridge for at least 3 hours- it gets so much better as time passes by- yet don't forget to consume within a week. 

Throw your pickles into salads, dips, sandwiches and burgers and don't forget their juice- it's liquid gold full of flavour and probiotics, amazing for salad dressings.

Enjoy!