Sweet and Sour Cucumber Salad

Whilst not a domestic goddess, I love Nigella’s recipes and they are mostly easy to make and tasty too.


This easy cucumber recipe is from Nigella Express. It goes perfectly with babrq meat and potato salad.




Whilst we have lots of cucumbers,

I am happy to make this on a regular basis. Feeds 4-6. Nigella thinks it should feed 10-12 (obviously she has a tiny appetite or does not like cucumber) Very refreshing dish.

Foodstuff you will need:  

2 medium cucumbers

2 teaspoons of caster sugar (this is hard to get in Italy so we just used ordinary granulated sugar and it worked fine)

2 x 15ml tablespoons of white wine vinegar (we used last year’s 1 euro happy box of white wine which is now safely categorised as vinegar)

1 teaspoon of salt

(Dill – optional as also hard to get in Italian summer)

Equipment:

Chopping board and sharp kitchen knife

Large bowl

Large serving platter

Tablespoon and teaspoon

Measuring jug and whisk /fork

How to throw it together

Peel, slice and de seed the cucumbers (Nigella omits the deseeding it, but it definitely helps with jumbo sized cucumbers)

Cut into thin small pieces.  Transfer in to the bowl

In a jug, whisk the sugar, vinegar and salt and pour over the cucumbers.

Mix well.

If you like dill and can find some, chop it and add it to the large bowl and mix. If not, just ignore this step (we did)

Transfer on to the serving platter. Cover with cling film and chill in the fridge for up to 4 hours.

This will keep for a few days in an airtight container.