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Rose pickled cucumber

Rose pickled cucumber

By Vera Panchenko
10’ Prep time
10’ Cook time
20’ Total time
77 Calories
1 Serving

Summary

The heady botanical pairing of cucumber and rose water is unusual, but extremely effective. try it in a summery salad of herbs, grilled halloumi, and toasted nuts or pomegranate seeds. recipe by harriet mansell.
Vera Panchenko 0 Followers

Step by Step

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Step 1

Sterilise 2 x 300g jars (or equivalent). Put the sugar, salt and cinnamon stick in a small pan with 50ml water; set over a low heat and heat until the sugar has dissolved. Remove from the heat and set aside to cool. Once cool, stir in the vinegar and rose water.
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Step 2

Slice the cucumber on the diagonal into 1cm-thick slices, then put into the sterilised jar(s). Pour over the pickling liquid, seal and chill for at least 2 hours or up to 1 week.

Ingredient

  • Cucumber
    Cucumber
    1
  • Caster sugar
    Caster sugar
    100 grams
  • Cinnamon stick
    Cinnamon stick
    1
  • White wine vinegar
    White wine vinegar
    120 mls
  • Rose water
    Rose water
    20 mls
  • Fine salt
    Fine salt
    1 tbsp

Nutrition Facts

View nutrition facts
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