Photo: Simon Lambert
Makes 3-4 jars (300g) with lids (sterilised)
Prep time 20min
Skill easy
Ingredients
6 cucumbers, washed
450g white vinegar
225g water
270g sugar
18g salt
5g fennel seeds
½ Tbsp dill
2 bay leaves
½-1 tsp curry powder (for colour and gentle warmth)
Method
Sterlise the jars and lids.
Slice cucumbers into rounds (I like mine thin, but this is up to you). Pack into clean jars with dill and bay leaves.
Place vinegar, water, sugar, salt, fennel seeds and curry powder in a saucepan. Bring to a light boil, stirring to dissolve sugar and salt.
Once the sugar and salt has dissolved, pour hot brine over cucumbers to cover. Seal and cool.
Best after 24-48 hours and keeps well chilled for several weeks.
