Pickled cucumbers

These pickled cucumbers are a classic Jewish condiment, side dish and relish. Pickled in vinegar and seasoned with dill and caraway seeds, the cucumbers add a tangy acidity to balance any meal.

Credit: Feast magazine / John Laurie

• serves

  8

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 6 Lebanese cucumbers, thinly sliced
• 2 tbsp caster sugar
• 2 tbsp chopped dill
• 2 tbsp white wine vinegar
• ½ tsp caraway seeds (optional)

Refrigeration 2 hours

Draining time 1 hour

Instructions

Place cucumbers in a colander over a bowl. Add 1 tbsp sea salt, toss to combine, then cover with plastic wrap. Place a heavy weight on top and set aside for 1 hour to drain. Do not rinse.

Transfer cucumbers to a bowl and stir in sugar, dill, vinegar and caraway seeds, if desired. Refrigerate for 2 hours to allow the flavours to develop, then serve.

Photography by John Laurie

As seen in Feast magazine, December 2011, Issue 4.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.