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Dill and cucumber pickle


  • 1 cucumber
  • 1 onion, peeled
  • 1 tablespoon fresh dill, chopped
  • 80 grams white granulated sugar
  • 250 milliliters cider vinegar
  • 1 teaspoon sea salt


  1. Using a mandolin or sharp knife, thinly slice the cucumber and onion into a large bowl, and stir in the chopped fresh dill.
  2. 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.
  3. 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.


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