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Fennel, cucumber and pepper pickle

By: Cherie Denham

Published: 6 Oct 23
Updated: 7 Aug 24

This recipe from our preserves expert Cherie Denham is a crunchy, fresh and zingy pickle with just a light spicing. It is a true all-rounder – serve it with cheese or charcuterie, spoon it into sandwiches or use it to top a burger.

Find Cherie’s tomato and chilli chutney recipe here.

Easy
October 2023

Test kitchen approved

Makes enough to fill 3 x 340g jars
Hands-on time 40 min

Find Cherie’s tomato and chilli chutney recipe here.

Nutrition: per serving

Calories: 6kcals
Carbohydrates: 1g (1g sugars)
Salt: 0.1g

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Ingredients

2 fennel bulbs, topped, tailed, tough outer leaves removed and fronds reserved
1 red onion
2 cucumbers
1 red pepper, deseeded and quartered
85g granulated sugar
400ml cider vinegar
1 tsp salt
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 tsp pink peppercorns
½ tsp chilli flakes
Pared zest 1 lemon, very finely sliced

You’ll also need

Sterilised jars and lids (see our video for how to sterilise your jars and lids)

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Method

Finely slice the fennel and red onion, ideally using a mandoline (or a very sharp knife). Half peel the cucumbers (leaving some of the peel on show), halve them lengthways, then use a teaspoon to scrape out the watery seeds. Slice the cucumber flesh on the diagonal into 5mm thick half moons. Finely slice the red pepper too.
Add the remaining ingredients to a large stainless steel saucepan along with 140ml water, then put over a medium heat. Bring to a simmer and cook for 5 minutes, stirring to dissolve the sugar. Add all the prepared vegetables, bring back to a simmer and cook for 5 minutes.
Remove from the heat and tightly pack the vegetables into sterilised jars. Pour the hot pickling liquid over the top, ensuring the veg are completely submerged, then seal immediately. Store in a cool, dark place for up to a year. Once opened, keep in the fridge and eat within 3 weeks.