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Are these not the prettiest pickles you have ever seen? Apart from pretty, these spiralized cucumber and courgette (zucchini) pickles are deliciously sweet and sour, quick and easy to make, and can be eaten within 24 hours of prep.

I love pickles. Especially those little cucumber ones, gherkins as they’re called in the UK. I put them in all sorts of things like sandwiches, potato salads, tuna salads etc. I decided to make my own, and of course I chose the quick and easy method. The one that involves vinegar and a refrigerator. I added sugar, because you know… sweet + sour = yum.

I’ve used courgettes (zucchini) as well as cucumbers, because I thought they might be nice. They are. And I made beautiful curly noodles out of them with my cool Spiralizer (available for purchase if you live in Greece). Aren’t they just the prettiest? Just think of that hot dog with these babies lying on top! Finally, the pickling juice has been perked up with some ginger, turmeric, cumin, mustard seeds and pepper corns. Try them with burgers, hot dogs or – my favourite – in sandwiches such as ham or turkey and cheese, cream cheese, tuna, or egg and mayo. You know how these are sometimes referred to as bread and butter pickles? Well, I actually think I could eat them with just bread and butter.


200 gr courgette (zucchini)

100 gr baby cucumber

1 Tbs salt

1 cup apple cider vinegar

3/4 cup sugar

1 tsp pepper corns (I used mixed colours)

3/4 tsp mustard seeds (I used yellow)

1/4 tsp ginger, powdered

1/4 tsp cumin

1/8 tsp turmeric

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You can use whichever spices you like most, like cinnamon, allspice, curry powder, chilli or chilli flakes etc.

Step 1

Spiralize your cucumber and courgette (zucchini) using the large noodle blade of your Spiralizer (or whichever blade you prefer). Put in a colander and sprinkle with the salt, tossing so that the veg is well coated. Let it sit over the sink or a bowl for 30 minutes to release its liquid. Rinse well and then gently squeeze the veg with your hands so that you get most of the water out without spoiling the curly noodles.

Step 2

In the meantime add the apple cider vinegar, sugar, pepper corns, mustard seed, ginger, cumin and turmeric to a small saucepan. Warm over medium heat until the sugar dissolves and it comes to a boil.

Step 3

Put the cucumber and courgette (zucchini) in a jar with a wide mouth and pour the pickling juice over the top. Press the veg down so it’s submerged, let cool and then refrigerate for at least 24 hours.

Note: My jar has a 500ml capacity and everything fit perfectly. Don’t forget the courgette (zucchini) and cucumber will lose much of their volume after straining.

So, what do you think? Leave me a comment!

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