Quick Pickled Cucumbers with Dill & Coriander

Ingredients

2 tbls White Sugar

3 tsp Sea Salt

1 Cup Apple Cider Vinegar

½ Cup Water

1 tbls Coriander Seeds

2-3 Lebanese Cucumbers

Fresh Dill

Method

Place the apple cider vinegar, water, sugar and sea salt into a bowl, whisk all ingredients together until the sugar and salt have dissolved.

Slice the cucumbers and place in a sterilised jar, layer with some fresh dill fronds and the coriander seeds. Pour over the vinegar mixture and allow to sit at room temperature for one hour. Place in the fridge until required.

Cook’s Tip

These pickles will keep for up to two weeks in the fridge.

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