Fennel and Cucumber Pickle

Fennel and Cucumber Pickle

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1 winter cucumber, sliced
1 bulb fennel, trimmed, quartered vertically and sliced
4 small red peppers, like bird’s eye
5 whole garlic cloves, peeled
1 1/2 cups white vinegar
1/2 cup water
1 tsp fennel seeds
1 tsp coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tbsp sugar
1 tbsp salt
1 small bay leaf
1 tsp mixed peppercorns


Put the cucumber, fennel, peppers and garlic in a bowl.  Set aside.

Place the vinegar, water, fennel seeds, coriander seeds, cinnamon stick, sugar, salt, bay leaf and peppercorns in a pot, bring to a boil, cool for 5 minutes, then pour over the top of the cucumber mix.  Place in a tight fitting container and refrigerate for at least 4 hours; overnight is better.