Quick cucumber and fennel pickle recipe

Quick cucumber and fennel pickle recipe

A sharp and sweet pickle is a great way to brighten up any fish supper, salad or sandwich, and this refreshing cucumber version will definitely impress. Made with crunchy fennel and citrussy coriander seeds – and ready in less than 30 minutes – say hello to lively lunches with a boost of fresh flavour.

Prep time: 5 mins minutes

Cook time: 15 mins minutes

Servings: 15 mins people

Preparation

1. Put the vinegar, sugar, saffron (if using), coriander seeds and a pinch of salt in a medium pan; bring to the boil over a medium heat.

2. Remove from the heat; stir in the cucumber, shallot and fennel with fronds.

3. Transfer to a bowl, cool, then chill before serving. Will keep, covered, for 1-2 days in the fridge.

Ingredients

  • 150ml cider vinegar
  • 100g caster sugar
  • pinch of saffron (optional)
  • 1½ tbsp coriander seeds
  • 1 cucumber, peeled, halved lengthways and deseeded, finely sliced
  • 1 shallot, halved and finely sliced
  • 1 fennel bulb, halved and finely sliced, fronds reserved

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Ingredients

  • 150ml cider vinegar
  • 100g caster sugar
  • pinch of saffron (optional)
  • 1½ tbsp coriander seeds
  • 1 cucumber, peeled, halved lengthways and deseeded, finely sliced
  • 1 shallot, halved and finely sliced
  • 1 fennel bulb, halved and finely sliced, fronds reserved

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Preparation

1. Put the vinegar, sugar, saffron (if using), coriander seeds and a pinch of salt in a medium pan; bring to the boil over a medium heat.

2. Remove from the heat; stir in the cucumber, shallot and fennel with fronds.

3. Transfer to a bowl, cool, then chill before serving. Will keep, covered, for 1-2 days in the fridge.