pickled cucumber

This delicate pickled cucumber is sweet crunchy and savoury and simply flavoured with dill. It’s a simple classic recipe that is super easy. I have always love dill pickles and pickled veg and always have them in my fridge to add to tartines, sandwiches and with cold boiled eggs, with humus on rye, poached salmon, tinned tuna, smoked salmon and cream cheese and in a potato salad. Do try them..although I love shop bought sweet pickled cucumber… these are just that bit more delicious and you can’t beat home made.

Half a cucumber
1 teaspoon salt
a sprig of dill
1-2 tablespoonfuls of maple syrup or sugar(to taste)
1/4 cup of white wine or apple cider vinegar
a small food container with a lid ( I use a Lock & Lock plastic food container)

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Firstly shave the cucumber into lots of thin strips, I use a vegetable peeler or a mandolin on a thin setting. Be careful of your fingers with a mandolin as it’s easy to cut yourself as the blades are really sharp.
Place the shaved cucumber in to the container and then roughly chop the dill and place on top of the cucumber. Pour over the maple syrup or sprinkle on the sugar if using and then add the vinegar and seal the lid. Place in fridge for 24 hours to get the flavours mingling. Now they are ready to eat! They will keep, refrigerated, for a few days.

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