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Pickled cucumber & red onion with mustard seeds

Top your smoked salmon and rye bread sandwich with this pickle and you're onto a winner!

, 07 May 2020

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Pickled cucumber & red onion with mustard seeds
  • Prep: 15 Mins

  • 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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