Quick pickled cucumber

Quick pickled cucumber

"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're refreshing in a chilled soup during the summer. Try a slice in gin cocktails, too." Skye Gyngell

4.5 out of 5 stars(4) Rate this recipe
  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 2 cucumbers, finely sliced
  • 2 tsp sea salt
  • 1½ tbsp white wine vinegar
  • 1½ tbsp caster sugar

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

185kJ/ 44kcals

Fat

0.2g

Saturated Fat

0g

Carbohydrates

9.1g

Sugars

8.4g

Fibre

0g

Protein

0g

Salt

2.5g

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