Pickled cucumber & red onion with mustard seeds
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- 1tsp coriander seeds
- 1tsp mustard seeds
- 1tsp black peppercorns
- 1tbsp caster sugar
- 1tbsp white wine vinegar
- Pinch sea salt
- 1 cucumber, halved lengthways then roughly chopped
- 1 red onion, peeled and sliced into rings
- Dill sprigs
Measure out your peppercorns, coriander seeds, mustard seeds, sea salt, sugar, vinegar and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool.
Place your prepped veg and dill sprigs into a sterilised jar.
Pour the cooled pickling liquid, peppercorns and seeds to cover the veg – top up with a splash of water if needed.
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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