Rose pickled cucumber

By Riley Jung

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.

Riley Jung 0 Followers

Step by Step

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.

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

1 1
Caster sugar

100 grams 0.22 lbs
Cinnamon stick

1 1
White wine vinegar

120 mls 120 mls
Rose water

20 mls 20 mls
Fine salt

1 tbsp 0.5 fl. ozs

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