Pickled dill cucumbers
- Published: 3 May 17
- Updated: 18 Mar 24
Proper homemade pickles can be the difference between a simple meal to something really special. Serve with cured meats, sandwiches or burgers.
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Serves 4-6
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Hands on time 20 min, simmering time 10 min, plus pickling
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Ingredients
- 1 tsp fennel seeds
- 100ml cider vinegar
- 15g caster sugar
- 1 large cucumber, peeled, deseeded and sliced
- 25g bunch fresh dill, chopped
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Method
- Toast the fennel seeds in a small saucepan until fragrant. Add the vinegar and sugar, then gently heat until the sugar has dissolved.
- Remove from the heat and stir in the cucumber slices and dill. Pour everything into a 1 litre sterilised jar and seal well. Best stored for up to 2 weeks before serving.
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- Recipe from April 2017 Issue
Nutrition
For 6
Nutrition: per serving
- Calories
- 24kcals
- Fat
- 0.6g (no saturated)
- Protein
- 1g
- Carbohydrates
- 3.3g (3.3g sugars)
- Fibre
- 0.6g
- Salt
- trace salt
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