Pickled dill cucumbers

Name: Pickled dill cucumbers
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 1 tsp fennel seeds; 100ml cider vinegar; 15g caster sugar; 1 large cucumber, peeled, deseeded and sliced; 25g bunch fresh dill, chopped

Published: 3 May 17
Updated: 8 Aug 24

Test kitchen approved

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

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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

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 from April 2017 Issue

Nutrition

Nutrition: per serving

For 6

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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Pickled dill cucumbers

Ingredients

Method

Nutrition

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