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Quick Pickled Cucumber
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5 from 5 votes

Quick Pickled Cucumber

This Quick Pickled Cucumber, flavoured with dill, makes a delicious accompaniment to serve with IKEA style Swedish Meatballs, cured fish, burgers and cold meats.
Course Side Dish
Cuisine Swedish
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 14kcal
Author Eb Gargano

Ingredients

  • 100 ml apple cider vinegar (or white wine vinegar)
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 5 twists black pepper (or to taste)
  • 1 tablespoon dill chopped finely
  • ½ cucumber sliced thinly
Metric - US Customary

Instructions

  • Take an old clean jam jar and add the vinegar, salt, sugar, black pepper and dill. Screw on the lid and shake until the salt and sugar have dissolved.
  • Fill the jar with the sliced cucumber. Top up with a little extra vinegar, if necessary, so the cucumber is completely submerged under the vinegar.
  • Screw on the lid and shake again.
  • Either serve straight away or leave for a few hours in the fridge before serving for an even better taste!

Notes

  1. This Quick Cucumber Pickle will keep in the fridge for up to a week.
  2. Not suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg