When going for an Afternoon Tea at The Butterfly & The Pig in Glasgow a few months ago, we were served a gorgeous marinated/pickled cucumber dish on the side of the sandwiches.
Since then I have been craving it!! I did ask for the recipe at the time, but it is a closely guarded secret ;) So, I had to make my own, based on what flavours I could taste at the time.
Here is my version of pickled cucumber.
What you need:
- Half a Cucumber
- White Wine Vinegar
- Balsamic Vinegar
- Rock Salt
- White Sugar
What you do:
- Thinly slice the cucumber and lay it out on a plate. Sprinkle it with Rock Salt and leave it for a while to draw out the juices. Pat with kitchen roll or a clean tea-towel. Shake off the salt and pop it in a dish.
- Then add a teaspoon of white sugar.
- Next a tablespoon of white wine vinegar and a tablespoon of balsamic vinegar.
- Into the bowl it goes. Now let it soak those juices right in, give it a stir now and again. The longer you leave it the more soggy and tasty the cucumber becomes. You can even jar it up and keep it in the fridge for a few days.
- Serve :)