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Pickled Cucumbers

A delightful combination of cucumbers and fennel with the goodness of fresh dill.

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Pickled Cucumbers

Main IngredientsCucumbers, White wine vinegar
CuisineFusion
CoursePickles, Jams and Chutneys
Prep Time11-15 minutes
Cook time6-10 minutes
Serve4
TasteTangy
Level of CookingModerate
OthersVeg

Ingredients 

  • 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

  1. In a large bowl, dissolve three fourth cup of salt in one litre of water. Put in the cucumbers and leave for two hours.
  2. Boil white wine vinegar in a deep non-stick pan along with one tablespoon of salt.
  3. Remove from heat and set aside to cool.
  4. Add the dill leaves, fennel seeds, coriander seeds and black peppercorns.
  5. Drain the cucumbers thoroughly.
  6. Put them in a clean, dry jar with the white wine vinegar mixture.
  7. Seal immediately

Nutrition Info

Calories1095
Carbohydrates201.7
Protein37.1
Fat11.2
Other FiberIron- 48.9mg
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