Ingredients
- ½ a cucumber
- 1 shallot, peeled
- 1 sprig Dill, chopped
- 1tbsp granulated sugar
- Pinch of salt
- 150ml malt vinegar
- 1tsp whole mustard seeds
Method
- Slice the cucumber and shallot very finely and layer in a 200ml jar and scatter with the dill.
- In a jug combine the sugar, salt, vinegar and mustard then pour over the cucumber.
- Seal the lid and leave in the fridge overnight before serving. Store in the fridge for up to two weeks.