Cucumber-fennel pickles

Prep 10 min
Makes 4 Servings

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2 1/2 cups
1-in. slices of mini cucumbers, about 6 cucumbers
1 tbsp
course salt
1 1/2 cups
white vinegar
garlic cloves, smashed
1 tsp
whole fennel, or caraway seeds


  • Toss sliced cucumbers in a colander with 1 tbsp coarse salt. Set aside.
  • Make vinegar mixture by whisking vinegar and sugar in a saucepan over medium-high until sugar dissolves.
  • Add garlic and fennel. Rinse cucumbers well under cold running water. Pat dry and pack into 2 500-mL Mason jars. Pour in vinegar mixture.
  • Fasten lids. Refrigerate at least 12 hours before serving. They keep for about 10 days in the fridge, developing more and more flavour.


Calories 126, Protein 1 g, Carbohydrates 33 g, Fibre 1 g, Sodium 3 mg.
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