Quick Pickled Cucumbers with Coconut Vinegar

Ingredients

• 3 fresh cucumbers
• 200 ml Islands Harvest coconut vinegar 
• 50 g coconut sugar
• 1 small bird’s eye chilli (adjust to taste)
• 3 shallots
• Sea salt
• 1 airtight pickling jar

Instructions

1. Prep the Veggies
   • Slice cucumbers lengthwise into thin strips (about 2mm thick).
   • Finely slice the shallots.
   • Sprinkle a generous pinch of sea salt over both cucumber and shallots. Let sit for 1 hour to draw out moisture.
2. Make the Pickling Brine
   • In a bowl, mix Islands Harvest coconut vinegar and coconut sugar. Stir until the sugar is fully dissolved.
   • Finely chop the bird’s eye chilli and add it to the vinegar mixture. Note: These chillies are very spicy—use less if you prefer a milder flavor.
3. Dry the Veggies
   • After an hour, pat the cucumber and shallots dry with a kitchen towel to remove excess moisture.
4. Assemble the Pickles
   • Place the dried cucumber and shallots into your pickling jar.
   • Pour the vinegar mixture over the vegetables, ensuring they’re fully submerged.
5. Let It Pickle
   • Seal the jar tightly and let it sit for at least 2 days. This allows the flavors to fully develop.

Cucumber can be replaced with vegetable of your choice