The vegetarian recipe for Cucumber With Fennel Appetizer:

servings – 6 to 8

Ingredients

  • 1 kg baby cucumbers (wash, cut into quarters lengthwise and remove the cores)
  • 1/2 cup chopped fennel leaves
  • 1/2 cup cool boiled water

Seasonings

  • 1/2 cup balsamic vinegar
  • 1/3 cup sugar
  • 1 tbsp salt

Method

  1. Mix cucumbers with salt and marinate for 10 minutes.
  2. Add sugar and marinate for another 10 minutes.
  3. Sprinkle fennel leaves on top, mix well and transfer to a glass jar.
  4. Combine balsamic vinegar and water and pour it into the jar.
  5. Keep in the refrigerator for 2 days before serving.