Recipes
Pickled cucumber & red onion with mustard seeds
Top your smoked salmon and rye bread sandwich with this pickle and you're onto a winner!
Top your smoked salmon and rye bread sandwich with this pickle and you're onto a winner!
Cook: 15 Mins
Ingredients
1tsp coriander seeds
1tsp mustard seeds
1tsp black peppercorns
1tbsp caster sugar
1tbsp white wine vinegar
Pinch sea salt
1 cucumber, halved lengthways then roughly chopped
1 red onion, peeled and sliced into rings
Dill sprigs
Method
1
Measure out your peppercorns, coriander seeds, mustard seeds, sea salt, sugar, vinegar and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool.
2
Place your prepped veg and dill sprigs into a sterilised jar.
3
Pour the cooled pickling liquid, peppercorns and seeds to cover the veg – top up with a splash of water if needed.
4
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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