Cucumber-fennel quick pickles
3
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Michael Graydon
Ingredients
2 1/2 cups 1-in. slices of mini cucumbers, about 6 cucumbers
1 tbsp course salt
1 1/2 cups white vinegar
1 cup granulated sugar
2 garlic cloves, smashed
1 tsp whole fennel, or caraway seeds
Instructions
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.
Nutrition (per serving)
Calories 126, Protein 1g, Carbohydrates 33g, Fibre 1g, Sodium 3mg.