Pickled cucumber
Ingredients
- 1 cucumber
- 1 tsp sea salt
- 50 g caster sugar
- 1 tsp coriander seeds
- 1 tsp. mustard seed
- 150 ml white wine vinegar
- 300 ml water
Method
- Thinly slice the cucumber to a thickness of 2 mm slices. To remove some bitterness, you can brine the cucumber for 30 minutes. Combine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes. Overwise, continue to the next step.
- To make the pickling liquid, in a saucepan bring the sugar, coriander seeds, mustard seed,vinegar and water to a gentle simmer, for 2-3 minutes until the sugar is dissolved and the coriander seeds infused. Remove from the heat and then leave to cool
- Remove any salt from the cucumbers and drain any excess liquid, then transfer to a bowl or jar and cover with the pickling mixture.
- Cover and transfer to the fridge for at least three hours before serving, preferably overnight
