Sunday Afternoon Tea Quick Pickled Cucumber and Onion |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board. Ingredients:
1 whole cucumber |
1 small onion, peeled and thinly sliced |
1 teaspoon salt |
60 ml malt vinegar |
75 g sugar |
mint (to garnish) or parsley (to garnish) |
Directions:
1. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
2. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
3. Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
4. Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
5. Garnish with mint or parsley.
6. Keeps in the fridge for a week.
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