When I published the picture of these overnight dill cucumber pickles on Instagram I had a great reaction with people saying how pretty they were.
This is barely a recipe, it’s just chopping and leaving ingredients overnight in white wine vinegar. I think what makes them pretty is how the pink pigment bleeds out of the red onion into the liquid.
I make a tub of these with the last third of a cucumber and leave them soaking in the fridge to use over the next few days. It makes a great sandwich filling or burger topping – it would work well with my sticky salmon burgers.
Overnight dill cucumber pickles
Ingredients
- 1/3 cucumber thinly sliced into half moons
- 1 red onion small, thinly sliced into half moons
- 50 ml white wine vinegar
- 1/2 tsp black peppercorns
- 1/2 tbsp fresh dill chopped
Instructions
- Simply chop the ingredients and combine in a small container.
- For best effect leave overnight for the pink colour from the red onion to bleed into the vinegar. Use within 3-4 days.
I am sharing this recipe to kick off my hosting of Extra Veg for Helen and Michelle. This is the event that celebrates adding extra vegetables into meals.
To take part, simply blog about any recipe or idea where you eat an extra portion of vegetables.
There are a few rules:
- Please link to the current host (ME!) and to Helen at Fuss Free Flavours and Michelle at Utterly Scrummy.
- Use the Extra Veg logo
- Tweet using #ExtraVeg
- Closing date – 28th of the month
- By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest.
- Please be respectful of other people’s copyright
But feel free to:
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Yes looks pretty. Looks like a handy idea to have some in the fridge.