Quick Cucumber Pickle Recipe

We were fortunate enough to collaborate with the Food Fox to create this delicious and super easy recipe, Quick Cucumber Pickle Recipe just in time for summer inspired by our Rozendal Green Tea Vinegar.

Adding vinegar, sugar, salt and spices to vegetables is an age-old way of preserving them for later. However, this quick cucumber pickle recipe is technically not a preserve, but rather a deliciously quick tangy salad that is fantastic with practically anything: fish, burgers, sandwiches or barbecued meat.

Ingredients: (serves 6 as a side dish)

1 english cucumber, sliced thinly with a mandolin cutter

10 ml salt flakes (or 5 ml fine salt)

45 ml Rozendal Green Tea Vinegar

10 ml caster sugar

2,5 ml coriander seeds

2,5 ml fennel seeds

a large handful chopped dill

Place the cucumber in a large mixing bowl, then sprinkle the salt over and leave to rest for 15 minutes. Gently press down on the sliced cucumber and drain off the excess watery juices. Pour the rest of the ingredients over it and toss to mix well.  The cucumber will continue to darken and wilt on mixing with the dark vinegar, so serve it preferably within an hour after tossing together.  Cover and refrigerate until ready to serve.