Pickled dill cucumbers

  •
  • Effort icon Easy
  • April 2017
Pickled dill cucumbers
  • Effort icon Easy
  • April 2017
Test kitchen approved logo Test kitchen approved
  • Serves icon Serves 4-6
  • Time icon Hands on time 20 min, simmering time 10 min, plus pickling

Proper homemade pickles can be the difference between a simple meal to something really special. Serve with cured meats, sandwiches or burgers.

Nutrition: per serving

Calories
24kcals
Fat
0.6g (no saturated)
Protein
1g
Carbohydrates
3.3g (3.3g sugars)
Fibre
0.6g
Salt
trace salt
Calories
24kcals
Fat
0.6g (no saturated)
Protein
1g
Carbohydrates
3.3g (3.3g sugars)
Fibre
0.6g
Salt
trace salt

For 6

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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

  1. Toast the fennel seeds in a small saucepan until fragrant. Add the vinegar and sugar, then gently heat until the sugar has dissolved. 
  2. 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 By

desert-island-dishes-dan-doherty|are-fermented-foods-as-good-for-you-as-the-headlines-say

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