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Quick pickled cucumbers with dill recipe

3 ratings

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
Vegetarian
Dairy-free

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
50kcal 3%
Fat
1g 1%
Saturates
1g <1%
Sugars
12g 13%
Salt
7.5g 125%

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