Pickled cucumber & red onion with mustard seeds

Name: Pickled cucumber & red onion with mustard seeds
Cuisine: British, European
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

4 steps

Top your smoked salmon and rye bread sandwich with this pickle and you're onto a winner!

Updated at: Thu, 17 Aug 2023 08:06:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories142.6 kcal (7%)

Total Fat2.1 g (3%)

Carbs28.2 g (11%)

Sugars19 g (21%)

Protein4.2 g (8%)

Sodium103.3 mg (5%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tspcoriander seeds

1 tspmustard seeds

1 tspblack peppercorns

1 Tbspcaster sugar

1 Tbspwhite wine vinegar

sea salt

1cucumber

halved lengthways then roughly chopped

1red onion

peeled and sliced into rings

dill sprigs

Instructions

Step 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.

Step 2

Place your prepped veg and dill sprigs into a sterilised jar.

Step 3

Pour the cooled pickling liquid, peppercorns and seeds to cover the veg – top up with a splash of water if needed.

Step 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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