1. Place the mackerel fillets into the cucumber and summer cup brine for 30 minutes. 2. Then drain the fillets. 3. Cut them down the middle so you have 8 belly fillets and 8 ‘royal’ fillets.
"Kirby cucumbers are the ideal size for pickling, and the skin isn't too thick for the brine to penetrate," says Schmidtberger. English cucumbers also work for pickling, but, because of their ...