Quick Pickles (serves 4)

Quick Pickles (serves 4)


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.

spacehippo Yorkshire, England, UK

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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- Rated on - 26 Jan 2014

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