pickled cucumber salad

In July you can get those slim cucumbers. At some market stalls or specialists stores. Those little cucumbers have so much more taste. Than their tall sisters. This salad is about storing thin slices of cucumbers in a dressing of a fresh lemon, honey and salt. The listed combo will take care of the pickling
  1. preperation: 15 min.
  2. storage in fridge: at least 4 hours

 

1 (out of 3)

Vegetarians

Carnivores

Pescatarians

Vegan (when swapping honey for sugar or syrup)

ingredients

  1. 2 slim courgettes
  2. 1 tsp. of honey
  3. 1/2 lemon
  4. salt & pepper

alternative ingredients

☜☟☞

Honey ☜☟☞ Syrup or sugar

lemon  ☜☟☞ 1/2 cup apple vinegar

☜☟☞

to serve with (list of options)

meatballs
french fries
potato wedges
merguez couscous

TOOLS

  • a Knife
  • a spoon
  • a Cutting Board
  • a clean Kitch Towel
  • a container with lid
  • a grater
  • a bowl
  • Optional: a lemon squeezer
  • Optional: a cheese slicer or mandolin 

steps (PREP. & ACTUAL COOKING)

  1. Wash & towel dry cucumbers
  2. Slice cucumbers with cheese slicer or mandolin
  3. Slide thin slices into container
  4. Wash & towel dry lemon
  5. Cut lemon in half
  6. Store 1/2
  7. Grate skin of the other half
  8. Add its pulp  to the bowl
  9. Squeeze lemon 
  10. Pour juice into bowl
  11. Add honey, salt and pepper to bowl
  12. Give the dressing a good stir
  13. Mix dressing with slices of cucumber
  14. Close container
  15. Give the container a few good shakes
  16. Store container in fridge
  17. Before serving cold
  18. Pick a slice and taste
  19. In case you sense there is too much salt, add 1/2 tsp. of honey to the container
  20. Give the container a good shake
  21. And serve 
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