Pickled Cucumbers A delightful combination of cucumbers and fennel with the goodness of fresh dill. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Cucumbers, White wine vinegar Cuisine Fusion Course Pickles, Jams and Chutneys Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Pickled Cucumbers 6-8 medium Cucumbers cut into roundels 3 cup White wine vinegar 3/4 cup + tablespoon Salt 6 tablespoons Dill leaves (suva) finely chopped 2 teaspoons Fennel seeds (saunf) 2 teaspoons Coriander seeds 2 teaspoons Black peppercorns Method In a large bowl, dissolve three fourth cup of salt in one litre of water. Put in the cucumbers and leave for two hours. Boil white wine vinegar in a deep non-stick pan along with one tablespoon of salt. Remove from heat and set aside to cool. Add the dill leaves, fennel seeds, coriander seeds and black peppercorns. Drain the cucumbers thoroughly. Put them in a clean, dry jar with the white wine vinegar mixture. Seal immediately Nutrition Info Calories 1095 Carbohydrates 201.7 Protein 37.1 Fat 11.2 Other Fiber Iron- 48.9mg #Cucumbers #Dill leaves (suva) #Salt #White wine vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article