Dill and mustard pickled cucumber

Name: Dill and mustard pickled cucumber
Yield: Makes one 1 litre jar
Ingredients: 4 banana shallots (or 8 ordinary shallots); 250 ml white wine vinegar (or cider or rice vinegar); 4 tablespoons caster sugar; 1 teaspoon coarsely ground black pepper; 2 teaspoons salt; 1 large cucumber; 3 tablespoons mustard seeds; 2 small handfuls of dill, chopped roughly into 2cm lengths; a few sprigs of oregano; 4 garlic cloves, sliced

Preparation info

Makes
one
1 litre jar

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

Similar to the ‘fridge pickles’, these are great with cold potato salad, with pickled herrings and sardines, or eaten as a snack or in a cheese sandwich.

Ingredients

250 ml white wine vinegar (or cider or rice vinegar)
2 teaspoons salt

Side dish
Preserve
Gluten-free
Vegan

Method

Place the vinegar, salt and caster sugar in a pan with 450 ml water and bring to the boil.

Fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel.

Cut both ends from the cucumber and slice it quite thinly, then place the slices in a bowl.