Sam Cooper's Quick Pickled Cucumber Recipe

Quick Pickled Cucumber Recipe by Sam Cooper

The moment I tried salted salmon, I knew I had to make a quick pickle from our cucumbers to serve with it. Sweet, acidic, and crunchy, that complements the soft, salty fish beautifully. Especially good on sourdough.

Ingredients

Serves 5

1 Cucumber

150ml White Vinegar

150ml Water

2 tbsp Raw Cane Sugar

Optional: Yellow Mustard Seeds or Green Coriander Seeds

How to Make

STEP 1

If you’re good with a knife, thinly slice a cucumber into 2mm slices across. The quick way is to use a mandoline, but take care with your fingers.

STEP 2

In a mixing bowl, add 150ml white vinegar and 150ml water, with 2 tbsp raw cane sugar. Stir until it’s dissolved, then pile everything into a lunch box together and store in a fridge overnight.

If you wish, you can include aromatics listed in the ingredients for additional flavour.

STEP 3

The next day, the cucumber is ready to enjoy with your delicious salmon, or as part of a salad with soft cheese.