18 September 2013

Pickled Cucumber Salad

In my family there's really nothing (well nearly nothing) we like more than a lunch of 'deli foods'. This does not require a trip to an actual deli, though that is a bonus, but should include some of the following: cheeses, salami, smoked salmon, pate, bread, tomatoes, pickles and chutney. Birthdays are often a good excuse for a deli foods lunch and my mothers birthday last Friday was no exception. However, even though this is the easiest, (though not necessarily the cheapest) option for whoever is hosting the lunch, in this instance me, I always like to have something homemade. More than a salad but not necessarily something as extravagant as Heston Blumenthal's Quiche Lorraine. I was incredibly short on time, thanks to an earlier incident with a much-hated aubergine, and thought now was finally time to try out the Pickled Cucumber Salad recipe I'd written down six years ago and have failed to make ever since. Goes very well with fish.

I know some people are iffy on pickles but I LOVE THEM. So deal with it.

Pickled Cucumbers

Serves 4-6 as part of a picnic

2 medium cucumbers
2 cups white wine vinegar
1/2 cup of sugar
1/4 tsp freshly ground white pepper
3 tbsp finely chopped parlsey

1. Peel the cucumbers and cut into thin slices.

2. Place the slices, with a sprinkling of salt between layers, between two plates with a weight on top (I used a couple of cans) and leave to stand for about an hour.

3. Pour off the juice that has formed and put the slices in a salad bowl.

4. Mix the dressing of vinegar, sugar, pepper and parsley.

5. Pour the dressing over the cucumber and refrigerate for a couple of hours before serving.

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