Cucumber Fennel Quick Pickles

Makes about 2 cups


  • 1/2 onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 2 1/2 tsp. sugar
  • 1 tsp. fine sea salt
  • 1 large cucumber
  • 1/2 fennel bulb, finely sliced
  • 1 tsp. dill seeds
  • 2 Tbsp. chopped fennel fronds


  1. Place sliced onion in a bowl and cover with boiling water. Leave to soak for 10 minutes, then drain well.
  2. Place vinegar, sugar, and salt in a wide nonreactive bowl and stir to dissolve the sugar.
  3. Cut the cucumber, lengthways into 1/4 inch thick slices. Place in the vinegar mixture.
  4. Cut the fennel, lengthways, into 1/4 inch thick slices. Add fennel, onion, and dill seeds to the cucumbers, tossing to coat well.
  5. Set aside for a minimum of 30 minutes, up to 2 hours, tossing occasionally. Stir in the fennel fronds, just before serving.
  6. Store in a sealed container in the fridge for up to two days. The vegetables will soften the longer they pickle.

Photo from Tesco Real Food

Recipe inspired by Torello Farm

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