Pickled cucumbers and red onion

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 hothouse seedless cucumber
1/2 small red onion
5g fresh picked dill sprigs
350ml white vinegar
200g granulated sugar
5 to 6 allspice berries
1/4 tsp salt
1) Using a mandoline or a sharp knife, finely slice the cucumber and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling liquid.

2) In a small saucepan over a medium heat, combine the white vinegar, sugar, allspice and the remaining salt. Stir well until the liquid is simmering and the sugar has completely dissolved.

3) Pour the pickling liquid over the cucumber and red onion and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with cling film (press the cling film down onto the top of the liquid so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

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