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Quick cucumber and fennel pickle recipe
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2 ratings
A sharp and sweet pickle is a great way to brighten up any fish supper, salad or sandwich, and this refreshing cucumber version will definitely impress. Made with crunchy fennel and citrussy coriander seeds – and ready in less than 30 minutes – say hello to lively lunches with a boost of fresh flavour. See method
Ingredients
- 150ml cider vinegar
- 100g caster sugar
- pinch of saffron (optional)
- 1½ tbsp coriander seeds
- 1 cucumber, peeled, halved lengthways and deseeded, finely sliced
- 1 shallot, halved and finely sliced
- 1 fennel bulb, halved and finely sliced, fronds reserved
Each serving contains
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Energy
20kj
5kcal
0%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
1g
1%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 1g
Protein 0.2g
Fibre 0.3g
Method
- Put the vinegar, sugar, saffron (if using), coriander seeds and a pinch of salt in a medium pan; bring to the boil over a medium heat.
- Remove from the heat; stir in the cucumber, shallot and fennel with fronds.
- Transfer to a bowl, cool, then chill before serving. Will keep, covered, for 1-2 days in the fridge.
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