Quick pickled cucumbers with dill recipe

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  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 50 calories / serving
  • Healthy
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Pickled dill cucumber (h)

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. 

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  • 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
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  • Energy 217kj 50kcal 3%
  • Fat 1g 1%
  • Saturates 0.5g <1%
  • Sugars 12g 13%
  • Salt 7.5g 125%

of the reference intake
Carbohydrate 11.8g Protein 0.6g Fibre 0.6g

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