With our resident foodie Jassy still recovering from a horrendous-sounding operation on her poor eyes, guest blogger Monix steps into the Dabbler kitchen with a tip for making the most of the e.coli-free cucumber mountain…
Cucumbers have had such a bad press recently that the shops are almost giving them away; I bought three for £1 today. I am taking advantage of the situation by stocking up on cucumber pickle, a deliciously gingery addition to salads and sandwiches at this time of year.
Ingredients
1 whole cucumber
1 tsp salt
60 ml/2 fl oz white vinegar
50g/2oz sugar
Small piece fresh root ginger
2 stem ginger in syrup
Method
1. Peel the cucumber then take a fork and run it down the sides to create fluted edges when sliced.
2. Slice the cucumber as thinly as possible. Place in a large bowl and sprinkle with salt. Leave to stand for 20 minutes then rinse off the salt and drain in a colander.
3. Grate the root ginger and finely slice the stem ginger. Place them in a jar or plastic container together with the vinegar and sugar.
4. Add the drained cucumber slices and mix well.
Refrigerate for at least two hours, preferably overnight, before serving.
This sounds yummy – although I must confess that on reflection the taste I am actually imagining when I read this recipe is that pickled ginger stuff you get with sushi. If it tastes anything like that then it must be good. Perhaps it might be very nice with some baked ham and some thick white bread and butter
Worm – it tastes almost exactly like that (I was treated to some of Monix’s pickled cucumber with baked salmon). Now I have the recipe I will certainly be making some.
Worm
I hope you’ll give it a try. It is really quick and easy to make but whatever you do, don’t cut it into the thick slices shown in the picture. I can’t think why the Editor replaced my photo of delicate, peeled slices of cucumber!
What picture? Whizz it over and I’ll add it in — Ed.
Thanks, Ed. It’s on its way.
Sounds delicious. Will definitely give it a go.
Yum, Yum.
But why can’t the blessed supermarkets sell those delicious little baby Lebanese cucumbers, with their almost sweet, crunchy cucumberiness?
I second that motion! Also figs that actually taste of figs would be nice