Sunday Afternoon Tea Quick Pickled Cucumber And Onion

1. 1

   Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.

2. 2

   Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.

3. 3

   Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.

4. 4

   Decant into a plastic container, and refrigerate overnight or for a few hours before serving.

5. 5

   Garnish with mint or parsley.

6. 6

   Keeps in the fridge for a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.