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Pickled Cucumber

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A real summery side dish, perfect with meatballs (frikadeller) and roast chicken - together with new potatoes and rhubarb compote!

A real summery side dish, perfect with meatballs (frikadeller) and roast chicken - together with new potatoes and rhubarb compote!

Ingredients

Serves: 4

Metric Cups
  • 1 large cucumber
  • 100 millilitres white wine vinegar
  • 100 millilitres water
  • sugar
  • salt
  • pepper
  • 1 large cucumber
  • 4 fluid ounces white wine vinegar
  • 4 fluid ounces water
  • sugar
  • salt
  • pepper

Method

Pickled Cucumber is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the cucumber in very thin slices. Put the slices in a bowl.
  • Put vinegar and water in a casserole, add sugar to taste (enough to remove the sharpness of the vinegar), a nip of salt and pepper. Let it come to a boil, then pour over the sliced cucumber.
  • Let it stand for ½ hour.
  • Can be kept in the fridge for a week or two...
  • Cut the cucumber in very thin slices. Put the slices in a bowl.
  • Put vinegar and water in a casserole, add sugar to taste (enough to remove the sharpness of the vinegar), a nip of salt and pepper. Let it come to a boil, then pour over the sliced cucumber.
  • Let it stand for ½ hour.
  • Can be kept in the fridge for a week or two...
  • Tell us what you think

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