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