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.

Serves
8

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3.5 (14 votes)
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Ingredients

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

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.

Instructions

Refrigeration 2 hours
Draining time 1 hour

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.