Pickled Cucumber

This lovely, refreshing side dish is a great memory from my youth. So simple, you just need to make it early and leave it alone for a bit…

Crunchy and refreshing with dinner.

I always loved when my mum made this - usually with a salmon and potato dinner, which I well and truly recommend you have this with. This refreshing side dish works perfectly with any fish, and probably many other main courses too! Just make sure you make it early enough for it to really soak up everything - but the process itself is super easy.

Pickled Cucumber

Makes 1 bowl

Prep time: 10 minutes | Rest time:

• 1 cucumber

• 2 tbsp water

• 1 tbsp sugar/honey/maple syrup

• 1 tbsp white vinegar/apple cider vinegar

• 1/2 tsp salt

• A pinch of ground pepper (black or white)

Instructions

In a medium sized bowl, add the water, sugar (or other sweetener), vinegar, salt and pepper. Mix it well together.

Slice the cucumber thin with a mandolin, food processor with slicing accessory, or - if you want to go proper Scandi - a cheese slicer. Place the slices in the vinegar mix and leave it to rest for at least 30 minutes (the time it takes you to make the rest of the dinner will probably do the trick!). The cucumber will soak up the mix and taste perfectly with your meal!

I think of this as such a Scandi dish, but apparently Japanese cuisine do this too! Let me know if you are familiar with it from your country in a comment on Instagram, @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!