Pickled Cucumbers

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