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.
- ⅓ cucumber thinly sliced into half moons
- 1 small red onion thinly sliced into half moons
- 3-4 tbsp white wine vinegar
- ½ tsp black peppercorns
- ½ tbsp chopped dill
- 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.
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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Dannii @ Hungry Healthy Happy says
August 1, 2014 at 5:33 pmDill and cucumber is such a perfect combination. I often eat it as a snack.
Jen @ Blue Kitchen Bakes says
August 1, 2014 at 5:58 pmFor something so simple this looks so pretty and very summery.
Jan @GlugofOil says
August 2, 2014 at 8:30 amLovely – so simple to do too! Thanks for sharing.
Sally says
August 2, 2014 at 9:49 amGorgeous Sarah – they are pretty and sound very delicious. Love summer pickles
Becs @ Lay the table says
August 3, 2014 at 7:58 amI 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)
Rosa Mayland says
August 3, 2014 at 2:11 pmDelicious! A great recipe.
Cheers,
Rosa
Kavey says
August 4, 2014 at 6:52 amI adore quick cucumber pickles — have some growing in the greenhouse so shall be making similar!
Thalia @ butter and brioche says
August 4, 2014 at 9:52 ami have never made my own pickled veggies before.. definitely inspired to give it a go now. thanks for the idea!
Sarah James says
August 4, 2014 at 11:25 amWhat a tasty recipe & so easy too. Thanks for sharing, my cucumbers are almost ripe, can’t wait to try cucumber pickles.
Cooksister says
August 5, 2014 at 3:03 pmWhat a great idea! Nick is growing some stumpy cucumbers this year that woudl be perfect in this 🙂
Urvashi Roe says
August 7, 2014 at 8:52 pmHow easy is this? Brilliant. I think this would go really well on a nice fluffy buttery baked potato. Mmmmm
Emily @amummytoo says
August 7, 2014 at 11:21 pmIt is indeed really pretty and how clever to slice them thinly so that’s done overnight.