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Quick cucumber and fennel pickle recipe

Quick cucumber and fennel pickle recipe

2 ratings

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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    1g 1%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 1g Protein 0.2g Fibre 0.3g


  1. 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.
  2. Remove from the heat; stir in the cucumber, shallot and fennel with fronds.
  3. Transfer to a bowl, cool, then chill before serving. Will keep, covered, for 1-2 days in the fridge.

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