Sunday Afternoon Tea Quick Pickled Cucumber and Onion

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READY IN:
2hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
  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. Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
  4. Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
  5. Garnish with mint or parsley.
  6. Keeps in the fridge for a week.

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