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Dill and cucumber pickle
Preserve your dill and cucumbers easily!
SERVES
4
Ingredients
- 1 cucumber
- 1 onion, peeled
- 1 tablespoon fresh dill, chopped
- 80 grams white granulated sugar
- 250 milliliters cider vinegar
- 1 teaspoon sea salt
Directions
- Using a mandolin or sharp knife, thinly slice the cucumber and onion into a large bowl, and stir in the chopped fresh dill.
- Then pour the sugar, cider vinegar and sea salt over the cucumber and onion. Stir well and cover with a towel (or cling film) and leave for about two hours.
- Give the cucumber pickle a good stir and leave for one hour. Either store in an airtight container or screw top jar in the fridge or bottle in a sterilised jar. Keeps for a month.
