Name: Pickled Cucumber with Dill
Total time: PT900.0S
Yield: 10
Ingredients: 1 kilogram Persian Cucumber; 20 gram Fresh Dill; 200 milliliter Water; 200 milliliter Distilled White Vinegar; 1 tablespoon Maple Syrup; 2 teaspoon Salt; 2 clove Garlic; 1 tablespoon Black Peppercorns; 800 milliliter Water

These pickled cucumbers take only 2-3 days to be ready. They are delicious with any salad or sandwich and equally add an irresistible crunch and flavour to your summer BBQ with vegan burgers and sausages.

Low-Fat

Finger Food

Beginner

Pickled Cucumber with Dill

calories

total_fat

saturated_fat

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total_carbohydrate

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Persian Cucumber

kilogram

Fresh Dill

gram

Water

milliliter

Distilled White Vinegar

Maple Syrup

tablespoon

Salt

teaspoon

Garlic

clove

Black Peppercorns

Cut off the ends of the {@0:} and slice them in half long-ways.

Cut off the ends of the Persian Cucumber (1 kilogram) [washed, drained] and slice them in half long-ways.

Cut off the ends of the Persian Cucumber (1 kg) and slice them in half long-ways.

Strip the {@0:} from its hard stems and chop roughly.

Strip the Fresh Dill (20 gram) from its hard stems and chop roughly.

Strip the Fresh Dill (20 g) from its hard stems and chop roughly.

Pour {@2:} and {@0:} into a small saucepan over medium heat. Add {@1:} and {@3:}. Heat and stir until all the salt is dissolved. Remove from the heat and set aside.

Pour Water (200 milliliter) and Distilled White Vinegar (200 milliliter) into a small saucepan over medium heat. Add Maple Syrup (1 tablespoon) and Salt (2 teaspoon). Heat and stir until all the salt is dissolved. Remove from the heat and set aside.

Pour Water (200 mL) and Distilled White Vinegar (200 mL) into a small saucepan over medium heat. Add Maple Syrup (1 Tbsp) and Salt (2 tsp). Heat and stir until all the salt is dissolved. Remove from the heat and set aside.

Place the cucumbers, {@1:}, dill, and {@0:} into a large glass jar.

Place the cucumbers, Garlic (2 clove) [thinly sliced], dill, and Black Peppercorns (1 tablespoon) into a large glass jar.

Place the cucumbers, Garlic (2 cloves), dill, and Black Peppercorns (1 Tbsp) into a large glass jar.

Mix {@0:} with the pickling liquid and pour into the jar. Cover and place in the refrigerator for 2-3 days.

Mix Water (800 milliliter) [Chilled] with the pickling liquid and pour into the jar. Cover and place in the refrigerator for 2-3 days.

Mix Water (800 mL) with the pickling liquid and pour into the jar. Cover and place in the refrigerator for 2-3 days.

Pickled Cucumber with Dill

4.2

15MINS

$1.64

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions