How to Pickle Cucumber
Cucumber pickles make a great side dish to all sorts of cured fish, sandwiches and cold meats to name but a few. They are really easy to make and will keep for upwards of a month in the fridge.
Ingredients
- 1 cucumber
- 200ml of white wine vinegar
- 200ml of water
- 50g of sugar
- 1 tsp sea salt
Method
- Thinly slice the cucumber to a thickness of 2 mm
- Combine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes
- Dissolve the sugar in the vinegar and water by warming slightly then leave to cool
- Drain off the liquid and brush off any excess salt from the cucumbers, then transfer to a bowl or jar and cover with the sugar and vinegar solution
- Cover and transfer to the fridge for at least three hours before serving, preferably overnight
