Pickled Cucumber

Possibly not the best photo to showcase the pickled cucumber, but it can look boring on it's own. Wafer-thin cucumber interlaced with white onion, but that's pretty much it.

I recently went to Borough Market (on a less hectic Friday afternoon) and was rather taken by the terrine I saw. It sounded amazing, as it was with foie gras, pork, speck and black truffle. I visibly dribbled over it, and only had the merest of eyebrow raises when my one slice came to almost £6.

To accompany this rather extravagant purchase, I thought some sort of pickle or chutney would work well. Glancing in my fridge, a lonely cucumber and some slightly wilted dill only confirmed that pickling was the way forward.

Pickled Cucumber

Roughly 6 servings, depending how much of a pickle fiend you are

1 cucumber

1 small white onion

50gr caster sugar

100ml cider vinegar

6gr salt

3 tbsp dill

In a small saucepan, bring the vinegar, salt and sugar slowly to the boil and then take off the heat. Slice the cucumber as thinly as possible (I used my box grater), slice the onion into semi circles also as thinly as possible and to the cooled vinegar / sugar / salt solution and leave for 24 hours.

The pickled provided a wonderfully tart contrast to the extremely rich terrine. It was mighty tasty, but I found it rather overpriced for what it was. The pickled cucumber was great with smoked salmon, but also potted shrimps and even in burgers.