Quick pickled cucumbers with dill recipe
While it might seem like a culinary dark art, pickling can be painfully easy if you know what you're doing. This quick pickled cucumber recipe is about as simple as it gets: it takes 10 minutes to prep, 10 minutes to cook, and even less time to eat an entire jar.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 50 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 300ml water
- 2½tbsp salt
- 60g (2¼oz) caster sugar
- 125ml white wine vinegar or cider vinegar
- 1 cucumber, thickly sliced
- 6 dill sprigs
- 2 garlic cloves, peeled and bruised
Each serving contains
- Energy
- 215kJ 50.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 7.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 11.8gProtein 0.6gFibre 0.6g
Method
- Put 300ml water in a medium saucepan and add the salt sugar and vinegar. Slowly bring to the boil and once, boiling, add the cucumber.
- Remove from the heat and pour into a bowl with the dill and garlic. Set aside to cool for at least 2 hours before draining and eating.
- They will keep in the fridge, in their pickling liquid, for up to 5 days.
