Save to your scrapbook
Quick pickled cucumber
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
"Green cucumbers are a crisp spring treat eaten raw, but they’re bold enough to stand up to all sorts of treatment. Their mellow flavour makes them ideal for pickling, and they’rerefreshing in a chilled soup during the summer. Try a slice in gin cocktails, too. " Skye Gyngell
2 cucumbers, finely sliced
2 tsp sea salt
1½ tbsp white wine vinegar
1½ tbsp caster sugar
1. Toss the cucumbers with the salt and tip into a colander. Cover with a saucer and place a weight, such as a tin of beans, on top. Set aside for 20 minutes.
2. Remove the plate and squeeze the cucumber gently between your hands to get rid of any excess water, then pat dry with kitchen paper. Toss with the vinegar and sugar and a handful of chopped dill, if liked. Delicious in hamburgers or as an accompaniment to smoked salmon.
Typical values per serving:
This recipe was first published in March 2012.