This is a nice quick little recipe that you can whip up with ease when you fancy a pickley burst, without any kind of forward planning.
- 1 cucumber, thinly sliced. I used a veg peeler to slice mine, but you can use a knife for a little extra crunch
- 2 Tblspoons sugar
- 1 Tblspoon boiling water
- 3 Tblspoons cider vinegar
- Salt & freshly ground black pepper
- 1 tsp wholegrain mustard
- Around a tablespoon chopped herbs – I used dill and parsley
Dissolve the sugar in the water, then stir in the vinegar. Mix in the cucumber slices and add mustard, seasoning and herbs, and mix it all up.
Store in an airtight container – a jar if you have one. Refrigerate for at least 15 mins and then it’s ready to eat! They start to go soft after about a day.
They go well smoked fish, cold cuts etc. I served them up with Swedish meatballs where they give a nice burst of tangy flavour to the dish.