Sweet and Sour Cucumber
Sweet-and-sour cucumber is a simple, classic side dish that goes well with all kinds of hot dishes, or simply as a refreshing table pickle. Once it’s on the table, the bowl is usually empty in no time.
Serves: 4
Preparation: approx. 10 minutes
Cooking: 0 minutes
Total time: at least 3 hours and 10 minutes
Ingredients
- 1 cucumber
- 150 ml mild vinegar (for example white vinegar or white wine vinegar)
- 2 tablespoons sugar
- 1 teaspoon wholegrain mustard
- Freshly ground black pepper
- Pinch of salt
Preparation
- Peel the cucumber.
- Then slice the cucumber into thin rounds. This is easy with a cheese slicer or a sharp knife.
Method
- Put the vinegar in a bowl.
- Add the sugar, the wholegrain mustard, a pinch of salt and some freshly ground black pepper.
- Whisk everything well until the sugar has mostly dissolved.
- Place the cucumber slices in the bowl with the marinade.
- Gently but thoroughly toss, so that all slices come into contact with the sweet-and-sour mixture.
- Place a small plate or saucer on top of the cucumber in the bowl, so that all slices stay submerged in the liquid.
- Cover the bowl and refrigerate for at least 3 hours.
- For the best flavour, prepare the sweet-and-sour cucumber a day in advance, so the flavours can infuse properly.
- Give the sweet-and-sour cucumber another good stir just before serving.
- Serve cold as a side dish or as a refreshing table pickle, for example with potato dishes, fried meat or a simple bread meal.
- Any leftovers can be kept, well covered in the fridge, for a few more days.
