QUICK PICKLED CUCUMBER WITH FENNEL

This is a lovely crunchy explosion combining little cucumbers and fennel with Crittenden’s beautiful white wine vinegar. A palate cleansing dish to serve with grilled meats, fish or alongside a beautiful cheddar. Alternatively, toss through some sliced tomato for a last minute salad with a drizzle of extra virgin olive oil.  

makes about 2 cups

½ salad onion

100ml Crittenden’s white wine vinegar

2½ teaspoons caster sugar

1 teaspoon sea salt

4 small (250g) Lebanese cucumbers 

½ fennel bulb, finely sliced

1 teaspoon dill seeds

2 tablespoons chopped fennel fronds

Cut the onion into very thin slices. Place in a bowl and cover with boiling water. Leave to soak for ten minutes, then drain well.

Place the vinegar, sugar and salt in a wide non-reactive bowl and stir to dissolve the sugar. 

Cut the cucumber, lengthways or on the diagonal, into 2-3mm thick slices and place in the vinegar mixture. Cut the fennel, lengthways, into 2mm thick slices.  Add the fennel, onion and dill seeds to the cucumbers, tossing to coat well. Set aside for a minimum of 30 minutes to 2 hours, tossing occasionally. Stir through the fennel fronds, just before serving.

Store in a sealed container in the fridge for up to two days, the vegetables will soften the longer they pickle.

Fiona Hammond © January 2020