Pickled Cucumber

MO

time: 40 mins
prep: 10 mins
wait : 30 mins and 30 mins

Ingredients
1 cucumber
100g caster sugar
100ml white wine vinegar
5g salt

Despite using various methods of food preservation in the kitchen over the years it’s always been with the intention of creating interesting flacours rather than from a necessity to preserve food.We grew cucumbers for the first time this year, however and suddenly the pickle recipe I’ve been using for years has come in very handy. I first learned this in House Café in Cork City and I love how simple and tasty it is.

These pickles are delicious on burgers, as a side salad or if you’re like me, directly from the jar!

1. Slice the cucumber thinly. The slices shouldn’t be more and 2mm thick. You can use a mandolin or the slicing blade of a food processor to extra accuracy and speed but a sharp knife will do just fine too. Place them in a colander over a bowl and sprinkle them with the salt. Mic them around a bit with your hands to make sure the salt is well spread through them. Set them aside for 30 mins. When you come back to them you’ll see that a lot of water has been drawn out by the salt.

2. While you’re waiting you can prepare the pickling licor. Simply mix 100ml of white wine vinegar with 100g of caster sugar. I like to do in the jar in which I’m pickling to save on the washing up.
   Note: Make sure the jar your using is really clean and big enough for the recipe without being too big. The less air inside at the end, the better.

3. When the cucumber has spent 30 minutes with the salt, you can add it directly to the jar with the pickle. Make sure everything in the jar is under the liquid. You can press it down or make more licor if you need to. It’ll be ready in around 30 mins but it'll be better the next day.

   Despite being pickled, this recipe is best kept in the fridge where it’ll last for a long time.