A really simple salad that's a perfect accompaniment for smoked salmon or smoked mackerel. It also makes the best cucumber sandwiches going, if that's your sort of thing. This is not the kind of pickle that "keeps"...but it's so delicious, it's unlikely to be around for very long.
Serves 6 - 8 as a side; more as a garnish. It's dead easy to halve this recipe if, like me, there's just one or two of you!
1 level teaspoon salt
2 level teaspoons white sugar
1 1/2 teaspoons dried dill (minimum) or a small handful of chopped fresh dill
1 tablespoon white wine or cider vinegar
Take a vegetable peeler to the skin of your cucumber to form stripes, then slice it into thin, even slices.
Put them into a container and sprinkle over the salt and sugar. Gently toss the slices so they coat evenly, pop on a lid, and put them into the fridge for 12 hours or so, or over night.
The next day, tip them into a sieve and let them drain for 10 minutes.
Pop them into a clean container, sprinkle with the dill, then add the vinegar and toss gently to combine. Store in the fridge for up to 3 days.
Any questions? You can use the comments form at the bottom of the page.
Did you know?
You'll find recipes at the back of all the books in the Send for Octavius Guy series: