PICKLES

and what to do with the leftover half of the cucumber left over from my Crunchy Crisp Cucumber Salad for 2?! make Pickled Cucumbers of course! I've always wanted to make pickles.

Dilled Cucumber Pickles:

Cut the cucumber on a diagonal in thin slices. 

Layer them in a bowl that is big enough to create a couple of layers of cucumbers on top of each other. Sprinkling a generous coating of dill in between each layer of cucumber. In another bowl, whisk and dissolve 1 teaspoon of salt and 2 tablespoons of caster sugar in 100ml white wine vinegar and 2 tablespoons of water. Then pour over the cucumber layers, making sure that they are completely covered.

 Store in the fridge for a couple of hours. Unless eaten immediately (after the couple of hours in the fridge) it can be stored in a jar with the juices for a week. Taken from Tessa Kiros' book, Falling Cloudberries, who serves them with Gravadlax on potato pancakes or rye bread with mustard or creme fraiche. 

crisp. nom nom.