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Home » Overnight dill cucumber pickles

Overnight dill cucumber pickles

August 1, 2014 by Sarah / Maison Cupcake

How to make these pretty overnight dill cucumber pickles with red onion

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 side salad.

Print Recipe

Overnight dill cucumber pickles

Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Accompaniment
Author: Sarah Trivuncic

Ingredients

  • 1/3 cucumber thinly sliced into half moons
  • 1 small red onion thinly sliced into half moons
  • 3-4 tbsp white wine vinegar
  • 1/2 tsp black peppercorns
  • 1/2 tbsp chopped dill

Instructions

  • Simply chop the ingredients and combine in a small plastic container. For best effect leave overnight for the pink colour to bleed into the vinegar. Use within 3-4 days.

 

Extra-Veg-Badge.jpg

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:
Send to as many other events as you like

Add your entry to August’s Extra Veg

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Filed Under: Recipes Tagged With: barbecues, Salads, summer, vegetarian

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

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Comments

  1. Dannii @ Hungry Healthy Happy says

    August 1, 2014 at 5:33 pm

    Dill and cucumber is such a perfect combination. I often eat it as a snack.

  2. Jen @ Blue Kitchen Bakes says

    August 1, 2014 at 5:58 pm

    For something so simple this looks so pretty and very summery.

  3. Jan @GlugofOil says

    August 2, 2014 at 8:30 am

    Lovely – so simple to do too! Thanks for sharing.

  4. Sally says

    August 2, 2014 at 9:49 am

    Gorgeous Sarah – they are pretty and sound very delicious. Love summer pickles

  5. Becs @ Lay the table says

    August 3, 2014 at 7:58 am

    I just adore pickles! So easy with your recipe that I might just make them myself rather than keep buying them (they’re quite pricey at the rate I go through them)

  6. Rosa Mayland says

    August 3, 2014 at 2:11 pm

    Delicious! A great recipe.

    Cheers,

    Rosa

  7. Kavey says

    August 4, 2014 at 6:52 am

    I adore quick cucumber pickles — have some growing in the greenhouse so shall be making similar!

  8. Thalia @ butter and brioche says

    August 4, 2014 at 9:52 am

    i have never made my own pickled veggies before.. definitely inspired to give it a go now. thanks for the idea!

  9. Sarah James says

    August 4, 2014 at 11:25 am

    What a tasty recipe & so easy too. Thanks for sharing, my cucumbers are almost ripe, can’t wait to try cucumber pickles.

  10. Cooksister says

    August 5, 2014 at 3:03 pm

    What a great idea! Nick is growing some stumpy cucumbers this year that woudl be perfect in this 🙂

  11. Urvashi Roe says

    August 7, 2014 at 8:52 pm

    How easy is this? Brilliant. I think this would go really well on a nice fluffy buttery baked potato. Mmmmm

  12. Emily @amummytoo says

    August 7, 2014 at 11:21 pm

    It is indeed really pretty and how clever to slice them thinly so that’s done overnight.

Trackbacks

  1. Simple and in Season says:
    August 3, 2014 at 3:49 pm

    […] recipe might also be relevant to the Extra Veg challenge hosted this month by Sarah over at Maison […]

  2. Salade de concombre -cucumber salad- - Croque-Maman says:
    August 8, 2014 at 11:53 am

    […] Overnight dill cucumber pickles, from Maison Cupcake […]

  3. Recipe: Healthy & Vegan Green Goddess Dressing - Fuss Free Flavours says:
    August 9, 2014 at 4:00 pm

    […] Michelle’s and my event #ExtraVeg hosed by Sarah […]

  4. Spinach and mushroom stroganoff - Family-Friends-Food says:
    August 14, 2014 at 10:14 pm

    […] dish is traditionally made with only mushrooms, and no spinach, I’m entering it into the Extra Veg challenge – Extra Veg is hosted by Sarah from Maison Cupcake, and organised by Helen […]

  5. Grilled salad of courgette, chicory, basil and mozzarella from ‘The Natural Cook’ | Bangers & Mash says:
    August 18, 2014 at 5:58 pm

    […] Behan‘s Simple and in Season which is hosted this month by Elizabeth’s Kitchen; and the Extra Veg challenge from Fuss Free Flavours and Utterly Scrummy, which is this month being hosted by Maison […]

  6. 13 ways to get Extra Veg: Credit Crunch Munch Sept linky open - Maison Cupcake says:
    September 1, 2014 at 12:30 pm

    […] Overnight dill pickles by Maison Cupcake| Chicken Sesame Stir Fry by Utterly Scrummy Food for Families […]

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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