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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

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
5kcal 0%
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

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.

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