Sweet pickled fennel and cucumber

A fantastic accompaniment to Swedish-style open sandwiches with smoked salmon, or layered in-between salt cured beef and mustard subs.  Or even scattered over tacos, this seat and salty pickle pretty much works with everything. 

Pickled fennel and cucumber
Prep time
Cook time
Total time
Serves: Makes 1 litre
  • 200ml white wine vinegar
  • 200ml apple cider vinegar
  • 3 tbsp. of castor sugar
  • 1 tbsp. of sea salt
  • 1 medium fennel
  • ½ an english cucumber
  • 1 tsp. of mustard seeds
  • A handful of fresh chopped dill
  1. Pour the vinegars, sugar, salt and 200ml of water into a saucepan and str over a medium heat until completely dissolved.
  2. Using a mandolin, slice the fennel and cucumber and layer into a jar. Pour in the vinegar all the way to the top and tap the jar to dislodge any air bubbles.
  3. Pop the lid on and keep for up to a month in the fridge.


  1. Cassie
    16th July 2018 / 8:17 pm

    This looks so tasty but easy! Would be great with smoked salmon in tea time sandwiches!

    • Milly
      17th July 2018 / 9:25 am

      You’re absolutely right! Would be great in fact! 🙂

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