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2 hour cucumber pickle

Recipe from: 23 October 2013
Preparation time: 10 min
Cooking time: 00:00
 
The go-to pot when you're out of pickles.
 
 
 

Ingredients

 
  • 1
    english cucumber
  • ½
    cup
    wine vinegar (white or red)
  • ½
    cup
    water
  • a small bunch parsley - roughly chopped
  • ½
    red onion - thinly sliced
  • 1
    bay leaf
  • 2
    tsp
    sugar
  • good pinch of salt and a few grinds of black pepper
 
 

Method

 
Slice the cucumber in half lengthwise and scoop out the seeds.

Cut each in half into 3 and slice each 3rd into thin batons.

Please the cucumber and all the other ingredients in a seal-able container and place in the fridge for at least 2 hours giving the container a shake once or twice.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

 

Read more on: vegetarian  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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