This easy pickled cucumber salad recipe adds a lovely fresh taste to any open sandwiches or pork dish; serve with hot dogs, roast pork or even prawn salad. My grandmother always said that you should cut the cucumber as thin as possible, so it is floppy!
Ingredients
1 cucumber, sliced
1 cup of white vinegar (although I often use cider vinegar or whatever I can find in the cupboard)
1 cup of sugar
1 cup of boiling water
15 peppercorns
½ teaspoon of salt
a sprig of dill if you fancy it
Method
Whisk together the marinade ingredients and allow to cool. Pour over the thinly sliced cucumber and place in the fridge for at least 3 hours. This will keep in a kilner jar for a week in the fridge (although it averages about a 20 minute life expectancy in our house once my son has found it).
