Quick Pickles (serves 4)

    Quick Pickles (serves 4)

    4saves
    1hr20min


    3 people made this

    About this recipe: Very nice served with a curry, burger or anything else that is a bit rich or fatty. They should keep in the fridge for a couple of days, but the veggies aren't properly pickled, so they will not store for months like a proper pickle.

    Yorkshire, England, UK

    Ingredients
    Serves: 4 

    • 1 red onion, finely sliced
    • 1/2 cucumber, finely chopped
    • 1 cooked beetroot, grated
    • 1/2 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 1 pinch dried dill
    • 7 caps white wine or cider vinegar

    Method
    Prep:20min  ›  Extra time:1hr  ›  Ready in:1hr20min 

    1. Place the vegetables into 3 separate bowls, then sprinkle over each a pinch of sugar and salt. Add the dill to the cucumbers.
    2. Pour 2 caps of the vinegar over the onion, 2 over the cucumber and 3 over the beetroot, then stir through.
    3. Leave to soak for 30 minutes to 1 hour. Serve.

    Recently viewed

    Reviews (1)

    0

    - Rated on - 26 Jan 2014

    Write a review

    Click on stars to rate