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Quick pickled cucumbers with dill recipe
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4 ratings
While it might seem like a culinary dark art, pickling can be painfully easy if you know what you're doing. This quick pickled cucumber recipe is about as simple as it gets: it takes 10 minutes to prep, 10 minutes to cook, and even less time to eat an entire jar. See method
Ingredients
- 300ml water
- 2½tbsp salt
- 60g (2¼oz) caster sugar
- 125ml white wine vinegar or cider vinegar
- 1 cucumber, thickly sliced
- 6 dill sprigs
- 2 garlic cloves, peeled and bruised
Each serving contains
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Energy
215kj
50kcal
3%
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Fat
1g
1%
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Saturates
1g
<1%
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Sugars
12g
13%
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Salt
7.5g
125%
of the reference intake
Carbohydrate 11.8g
Protein 0.6g
Fibre 0.6g
Method
- Put 300ml water in a medium saucepan and add the salt sugar and vinegar. Slowly bring to the boil and once, boiling, add the cucumber.
- Remove from the heat and pour into a bowl with the dill and garlic. Set aside to cool for at least 2 hours before draining and eating.
- They will keep in the fridge, in their pickling liquid, for up to 5 days.