Quick cucumber beetroot pickles

    1 hour 20 min

    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.

    Yorkshire, England, UK
    3 people made this

    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

    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.

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