Waitrose and Partners
Rose pickled cucumber

Rose pickled cucumber

The heady botanical pairing of cucumber and rose water is unusual, but extremely effective. Try it in a summery salad of herbs, grilled halloumi, and toasted nuts or pomegranate seeds. Recipe by Harriet Mansell. 

0 out of 5 stars(0) Rate this recipe
Gluten freeVeganVegetarian
  • Makes6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling + chilling

Ingredients

  • 100g caster sugar
  • 1 tbsp fine salt
  • 1 cinnamon stick
  • 120ml white wine vinegar
  • 20ml rose water
  • 1 cucumber

Method

  1. Sterilise 2 x 300g jars (or equivalent). Put the sugar, salt and cinnamon stick in a small pan with 50ml water; set over a low heat and heat until the sugar has dissolved. Remove from the heat and set aside to cool. Once cool, stir in the vinegar and rose water.

  2. Slice the cucumber on the diagonal into 1cm-thick slices, then put into the sterilised jar(s). Pour over the pickling liquid, seal and chill for at least 2 hours or up to 1 week.

Nutritional

Typical values per item when made using specific products in recipe

Energy

325kJ/ 77kcals

Fat

0.5g

Saturated Fat

0.1g

Carbohydrates

17g

Sugars

17g

Fibre

0.5g

Protein

0.7g

Salt

3.2g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet