Chef Brian McDermott joined Today with Claire Byrne on RTÉ Radio 1 to share some cost-effective recipes.
Ingredients
- 120ml White wine vinegar
- 60g Caster sugar
- 20 Mustard seeds
- Pinch fresh dill
- 1 Large cucumber
Method
For the pickle place sugar, mustard seeds and vinegar in a pot and bowl until the sugar dissolves. Take off the heat and allow to cook. Add chopped fresh dill. Pour into a kilner jar.
Peel the cucumber and using a vegetable peeler shave in full lengths. Add cucumber slices to the pickle.
Seal by closing the lid. Can be used immediately. This recipe will store for 6 months.
