Pickled Cucumber Salad
A very simple, refreshing cucumber salad, steeped in cider vinegar with lashings of freshly ground black pepper. A recipe my dear mother shared with me from her youth, when recipes in the post war era (1940’s) were simple, nutritious and tasty. My mother used to sprinkle sugar also, but I do not think this is necessary as we know today it is much better for your health to omit sugar where possible!
Enjoy as a snack, starter or accompaniment to cold meats and cheeses.
6
10 minutes
Ingredients
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1kg Lebanese or small cucumbers- washed, peeled and thinly sliced
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1 red onion- finely chopped
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250ml cider vinegar
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Sea salt- ground or flakes
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Freshly ground black pepper
Instructions
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Prepare cucumbers and other:
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01 Wash, remove ends, peel and thinly slice. Place cucumbers in a bowl and in alternating layers add chopped onion, cucumbers, salt and pepper.
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02 Leave to stand for at least 30 minutes before eating.
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03 Serve on its own with fresh bread or as an accompaniment.
Notes
Cucumbers can be either sliced thinly by hand or in a food processor. Telegraph cucumbers can also be used if the small, sweet flavoured Lebanese cucumbers can not be found.
