This is a favourite pickle as it is ready in just two days — perfect for a last-minute gift idea. It will last in the fridge for up to three months. Serve with a cheese board or add to a leftover turkey sandwich.
Ingredients
| 1 | Telegraph cucumber (Main) |
| 1 | Red pepper, seeds removed, cut in thin strips |
| 1 Tbsp | Salt |
| 1 | Red chilli |
| 2 Tbsp | Grated ginger (Main) |
| 1 tsp | Fennel seeds |
| 1 tsp | Celery seeds |
| ½ tsp | Dried dill |
| 2 cups | White wine vinegar |
| 1 cup | Sugar |
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Directions
- Cut the cucumber lengthways down the middle and remove the seeds using a teaspoon. Slice thinly. Place the cucumber and red pepper into a colander. Sprinkle over the salt, place over a bowl, cover and refrigerate for at least 24 hours.
- Rinse the salt from the cucumber and peppers, then pat dry with paper towel or a clean tea towel. Place into a large bowl. Add the chilli and grated ginger.
- Toast the fennel and celery seeds until fragrant in a small frying pan. Add the dill, then crush in a mortar and pestle. In a pot, heat the vinegar and sugar to dissolve the sugar. Add the spices, bringing to a simmer for 5 minutes. Stir through the cucumber and peppers, cooking for 1 minute.
- Spoon into sterilised jars. Store in the fridge.
