Quick cucumber and fennel pickle recipe
A sharp and sweet pickle is a great way to brighten up any fish supper, salad or sandwich, and this refreshing cucumber version will definitely impress. Made with crunchy fennel and citrussy coriander seeds – and ready in less than 30 minutes – say hello to lively lunches with a boost of fresh flavour.
See method- Makes about 500ml (nutritional information relates to a 1 heaped tbsp serving)
- 5 mins to prepare and 15 mins to cook, plus cooling and chilling
- 5 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 150ml cider vinegar
- 100g caster sugar
- pinch of saffron (optional)
- 1½ tbsp coriander seeds
- 1 cucumber, peeled, halved lengthways and deseeded, finely sliced
- 1 shallot, halved and finely sliced
- 1 fennel bulb, halved and finely sliced, fronds reserved
Each serving contains
- Energy
- 20kJ 5.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.0gProtein 0.2gFibre 0.3g
Method
- Put the vinegar, sugar, saffron (if using), coriander seeds and a pinch of salt in a medium pan; bring to the boil over a medium heat.
- Remove from the heat; stir in the cucumber, shallot and fennel with fronds.
- Transfer to a bowl, cool, then chill before serving. Will keep, covered, for 1-2 days in the fridge.
- See more Side dish recipes
