It’s always difficult to find something to do with a cucumber. We’ve tried pickling cucumber before, and it wasn’t all that nice. The contrast between the tough skin and the soft watery interior perhaps adds to the problem. This time we have tried a sweet pickle, and sliced the cucumber very thinly. The thin slices are mixed with thinly sliced onion, a little bronze fennel (the recipe calls for dill but we only have bronze fennel on our herb bench) and sugar and white wine vinegar. The thin slices should mean the pickle will fit into sandwich fillings.
Archive for 22 Apr ’14
- Sliced cucumbers with onion and bronze fennel
- Bottled pickle
- Sliced cucumber