Pickled Cucumbers

A delightful combination of cucumbers and fennel with the goodness of fresh dill. Preparation Time : 10-15 minutes Cooking Time : 5-10 minutes Servings : 4 INGREDIENTS Cucumbers, cut into roundels - 6-8 medium Salt - 3/4 cup +1 tablespoon White wine vinegar - 3 cups Dill leaves (suva), finely chopped - 6 tablespoons Fennel seeds (saunf) - 2 teaspoons Coriander seeds - 2 teaspoons Black peppercorns - 2 teaspoons

METHOD In a large bowl, dissolve three fourth cup of salt in one litre of water. Put in the cucumbers and leave for two hours.Boil white wine vinegar in a deep non-stick pan along with one tablespoon of salt. Remove from heat and set aside to cool. Add the dill leaves, fennel seeds, coriander seeds and black peppercorns. Drain the cucumbers thoroughly. Put them in a clean, dry jar with the white wine vinegar mixture. Seal immediately.. From http://www.sanjeevkapoor.com/