Sweet and sour pickled cucumber

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For a tasty alternative to pickled gherkins, try this pickled cucumber recipe from William Drabble. These sweet and sour pickles will work wonderfully in burgers or alongside pork pies, terrines, cold cuts and cheese.

First published in 2015
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Ingredients

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Imperial

Method

1
Cut the peeled cucumber in half and use a spoon to scoop out the seeds. Cut the cucumber halves into 1/2cm thick slices, place in a bowl and sprinkle over some salt
2
Add the dill seeds, vinegar and sugar to a pan, bring to the boil. Once boiling, remove from the heat and pour over the cucumber pieces. Set aside to cool, then store in the fridge for 12 hours (or overnight) to pickle
  • 1 tsp dill seeds
  • 200ml of white wine vinegar
  • 200g of sugar
First published in 2015
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Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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