I love pickled cucumber and always have a jar in my fridge. Serve it on sandwiches with ham, or alongside fatty fish or sushi. It’s also often part of my lunchbox salad.
- 150gr water
- 125gr white vinegar
- 1 tbs brown mustard seed
- 1 tbs white mustard seed
- 25gr white sugar
- 1 tsp salt
- 1 shallot onion in rings
- 1 cucumber
Combine the water, vinegar, two types of mustard seeds, sugar and salt in a sauce pan. Cover with a tight fitting lid without holes and bring to the boil. Leave to simmer for 15 minutes for the flavours to combine.
Meanwhile, cut the tops and bottoms off the cucumbers, wash them and slice them thinly.
Peel the shallot onions and slice them thinly. Mix the cucumber and shallots, and pack them tightly in clean jars.
Pour the hot pickling liquid over the cucumbers, until just covered. Seal the jars with lids, leave to cool.
Store the jars in the fridge for up to three months.