Pickled dill cucumbers
- Published: 3 May 17
- Updated: 8 Aug 24
Proper homemade pickles can be the difference between a simple meal to something really special. Serve with cured meats, sandwiches or burgers.
-
Serves 4-6
-
Hands on time 20 min, simmering time 10 min, plus pickling
Advertisement
Ingredients
- 1 tsp fennel seeds
- 100ml cider vinegar
- 15g caster sugar
- 1 large cucumber, peeled, deseeded and sliced
- 25g bunch fresh dill, chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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.
Recipe continues after advertising
Advertisement
- 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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter