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Dill and mustard pickled cucumber
- Makes
one
1 litre jar - Difficulty
Easy
By Peter Gordon
Published 2007
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 2 teaspoons
Method
Place the vinegar, salt and caster sugar in a pan with
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.
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