Flavoured with fresh dill and dill seeds, these quick and easy pickled cucumbers are perfect served with burgers, grilled cheese or grilled salmon.
Prep Time: 15 minutes
Serving: 1 500 ml jar
1 cup rice wine vinegar
2 Tbsp sugar
2 Tbsp chopped fresh dill
2 cloves garlic, finely chopped
1 tsp dill seeds
1 tsp kosher salt
1 1/2 cups sliced English cucumber, about 1/4-inch (5 mm) slices
1. Stir rice vinegar with sugar, chopped dill, garlic, dill seeds and salt until combined. Place cucumber slices in a jar; pour vinegar mixture overtop. Cover and shake to combine. Refrigerate for at least 2 hours before using.
Notes: For a spicy pickle, add a chopped fresh Thai chile.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.