Jamie Oliver’s Cucumber Pickle is a vibrant, tangy condiment that’s super easy to make and packs a punch of flavor. It’s the kind of dish that elevates any meal with its crisp texture and zingy taste. The pickle combines fresh cucumbers with vinegar, sugar and spices to create a perfect balance of sweet, sour and savory notes. It’s incredibly refreshing and pairs well with almost everything from sandwiches to grilled meats. It’s got that irresistible crunch that you just can’t get enough of.
What’s great about Jamie’s version is that it’s not just a basic cucumber pickle. The addition of mustard seeds, chili flakes and a touch of ginger really give it an edge. It’s a nod to traditional pickles but with a bit of a twist that makes it stand out.
Jamie Oliver Cucumber Pickle Recipe
Ingredients Needed
Here’s what you’ll need to get started with Jamie’s cucumber pickle:
- Cucumbers: You’ll need about 4-5 medium-sized cucumbers. Ideally, look for fresh, firm cucumbers with a smooth skin.
- Vinegar: White wine vinegar works great here. It gives the pickle its tangy base without overpowering the other flavors.
- Sugar: Just enough to balance out the acidity of the vinegar. You’ll need around 2 tablespoons.
- Salt: A small amount of salt helps to draw out the water from the cucumbers and adds to the flavor.
- Mustard Seeds: These add a mild heat and a touch of sharpness.
- Chili Flakes: For a little kick. You can adjust this depending on how spicy you like your pickles.
- Ginger: Fresh ginger adds a zesty warmth, making the pickle even more complex.
- Fresh Dill (optional): For garnish, if you want to add a herby, aromatic touch.
Equipment Needed
Making this pickle doesn’t require any fancy equipment, just a few basic tools from your kitchen:
- Knife and Cutting Board: To slice the cucumbers into thin rounds.
- A Bowl: For mixing the cucumber slices with salt and allowing them to sit for a while.
- Pan: You’ll need a small saucepan to heat the vinegar, sugar and spices.
- Jar: A sterilized glass jar to store the pickle once it’s ready. You can use any jar with a tight-fitting lid.
- Spoon: For stirring and mixing the ingredients.
How To Make Jamie Oliver’s Cucumber Pickle
- Prepare the Cucumbers: Slice the cucumbers thinly. The thinner, the better as they’ll absorb the pickling liquid more easily. Place them in a large bowl, sprinkle with salt and mix. Let them sit for about 30 minutes to allow the cucumbers to release some of their water.
- Make the Pickling Liquid: While the cucumbers are resting, grab a small saucepan. Add the vinegar, sugar, mustard seeds, chili flakes and grated ginger. Heat gently over medium heat, stirring occasionally until the sugar dissolves completely. Once it’s dissolved, let it simmer for a few minutes so the flavors meld together.
- Combine: After the cucumbers have sat for about 30 minutes, give them a good squeeze to release excess water. Add them to the saucepan with the pickling liquid. Stir everything together so the cucumbers are well-coated.
- Pack the Jar: Transfer the cucumbers and liquid into a sterilized jar. You want to make sure the cucumbers are fully submerged in the liquid. Seal the jar tightly and let it sit at room temperature for a couple of hours.
- Chill & Serve: The longer the pickle sits, the better the flavors will develop. If you can, let it chill for at least a few hours or even overnight before serving. The cucumbers will become even more flavorful as they soak in the pickling liquid.
What I Learnt
Making Jamie Oliver’s Cucumber Pickle was surprisingly simple but the depth of flavor is impressive. The combination of the tangy vinegar, sweetness of sugar and warmth from the mustard seeds and ginger was a game-changer. I also realized how much patience plays a role in making pickles. The cucumbers really need time to sit in the salt and the pickling liquid needs a little simmering to truly bring out the best flavors.
Another thing I learned was how versatile this pickle is. While I followed Jamie’s recipe, you can easily tweak it. Want it spicier? Add more chili flakes. Prefer a sweeter pickle? Increase the sugar. You can really personalize it to your taste.
Recipe Tweaks For Jamie Oliver’s Cucumber Pickle
Jamie Oliver’s cucumber pickle is one of those dishes that is simple yet packs a punch. But why settle for just the basic recipe when you can make it your own? Here are some tweaks to elevate your pickle game.
- Spicy Kick: If you like a bit of heat, consider adding red chili flakes or a sliced fresh chili. This brings a nice contrast to the cucumber’s fresh crunch. You can also experiment with adding a small piece of ginger for some warmth.
- Herbaceous Notes: Dill is a classic in cucumber pickles but try adding fresh mint or thyme for a twist. Mint, in particular, gives a fresh, almost cooling contrast to the vinegar’s sharpness.
- Sweet & Tangy Balance: Jamie’s recipe leans more on the tangy side but if you prefer a sweeter pickle, increase the sugar slightly. Alternatively, you could add a splash of honey or maple syrup for a deeper sweetness. Just be careful not to overpower the vinegar.
- Add Other Veggies: Don’t limit yourself to cucumbers! Thinly sliced carrots, onions or bell peppers can add color and texture. If you want to make the pickle a bit heartier, throw in some cauliflower florets.
- Vinegar Variations: While white vinegar is a standard, you could use apple cider vinegar for a more mellow, slightly fruity flavor. Rice vinegar gives a delicate touch, perfect if you’re aiming for a subtler, more Asian-inspired pickle.
- Experiment with Salt: Some recipes suggest salting the cucumbers and letting them rest before pickling which draws out excess water and enhances the crunchiness. If you like your pickle a bit saltier, adjust the amount of salt used in the brine.
Storage Tips For Leftovers
We all know leftovers can be a bit tricky, especially when it comes to pickles. The key is keeping them as fresh and crunchy as possible for the next round.
- Use Glass Containers: Always store your pickle in a glass jar or container. Glass doesn’t absorb odors like plastic can and it keeps the flavors intact. It just looks cooler in the fridge!
- Seal Tight: Make sure to seal your jar or container tightly to maintain the pickle’s integrity. Exposure to air will lead to quicker spoilage and a loss of crispness.
- Refrigeration is Key: Cucumber pickles are best kept in the fridge. The cool environment slows down the fermentation process and keeps everything crisp. They’ll last for about a week or so but if they start looking wilted or smell sour, it’s time to toss them.
- Don’t Overfill: When packing your cucumber pickle, leave a little space at the top of the jar. This helps prevent the cucumbers from being exposed to too much air which can affect the texture.
- Use the Brine: If you’re storing leftover pickles, don’t forget about the brine! Keep your cucumbers submerged in it. The brine acts as a preservative, ensuring that the pickles stay flavorful and crunchy. If your brine starts to thin out, just add a little more vinegar and sugar to balance it out.
What To Eat With Jamie Oliver’s Cucumber Pickle?
Jamie’s cucumber pickle is so versatile that it pairs with a variety of dishes. Here are some ideas to make it the perfect sidekick:
- Grilled Meats: A tangy cucumber pickle cuts through the richness of the meat. The acidity of the pickle offers a refreshing contrast, making it the perfect palate cleanser.
- Sandwiches: The crunch and tang of the pickle make it an ideal addition to any sandwich. Try it with a classic turkey and Swiss, a fresh veggie sandwich or even a pulled pork bun. It adds a burst of flavor with every bite.
- Fish and Seafood: Pickles and seafood are a natural match. Serve it alongside grilled fish like salmon or trout or enjoy it with fried fish and chips for that classic British pub vibe. The pickle can help balance out the oiliness of fried fish.
- Cheese Boards: When putting together a cheese board, cucumber pickle is a great way to add a fresh, zesty element that balances the richness of the cheeses. Try pairing it with a sharp cheddar or creamy goat cheese.
- Salads: A dollop of the pickle can brighten up any salad. Add it to a grain salad like quinoa or couscous or just mix it into a simple green salad for an extra zing.
- Asian-Inspired Dishes: Since cucumber pickles often have a subtle sweetness to them, they go beautifully with Asian food. Try them with sushi, ramen or even a noodle stir-fry to bring an extra layer of flavor.
FAQs
How Long Does Jamie Oliver’s Cucumber Pickle Take To Prepare?
It takes about 20 minutes to prepare the ingredients, but you’ll need to let it sit for a few hours for the flavors to develop.
Can I Use A Different Type Of Vinegar For The Cucumber Pickle?
Yes, you can experiment with different vinegars like white wine or apple cider vinegar, but it may slightly change the flavor.
How Long Will Jamie Oliver’s Cucumber Pickle Last?
If stored in an airtight container in the fridge, it should last about 1-2 weeks.
