Cucumber-fennel pickles

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PREP TIME

10 min

Makes

4 Servings

Cucumber-fennel pickles

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
  • 1 g,
  • Carbohydrates
  • 33 g,
  • Fibre
  • 1 g,
  • Sodium
  • 3 mg.