• 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