Pickled Cucumber

A community recipe by klp66

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!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

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 Â½ 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 Â½ hour.

Can be kept in the fridge for a week or two...