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Pickled Onion and Cucumber Salad

Yields6 ServingsPrep Time30 minsCook Time4 minsTotal Time34 mins

Pickled onion and cucumber salad

 3 medium white onions (500g), peeled
 6 large Lebanese cucumbers (1kg), washed
 1 tbsp fine table salt
 1 tsp mustard seeds
 1 ⅓ cups water
 ⅔ cup apple cider or white vinegar
 1 ½ tbsp caster sugar
 1 tsp coarsely ground black pepper
 Small mint leaves, to serve
1

Using a mandolin or sharp knife, thinly slice onions and cucumbers into very thin rounds. Place into a large bowl, sprinkle over the salt. Toss gently to coat. Cover and set aside 30 minutes.

2

Tip the mustard seeds into a small, dry frying pan. Place over medium heat and cook, shaking the pan 3-4 minutes until warm and aromatic.

3

Combine the water, vinegar, sugar, pepper and warm mustard seeds in a large jug, stir to dissolve the sugar.

4

Using your hands, squeeze the onions and cucumber, in batches, over the sink to remove excess liquid. Place the onions and cucumber into a tall, clean jar or deep glass bowl. Pour over the pickling mixture, making sure the vegetables are covered. Refrigerate overnight.

5

Spoon onto a shallow bowl, scatter with mint leaves and serve.

Serving Suggestion: This clean, crisp refreshing salad is delicious served with seafood, chicken or
Tip: The salad will keep in a clean jar in the fridge for 1 week.
Nutrition Facts

Servings 6