Pickled Cucumber Salad (agurk Salat)
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Place the cucumber in a bowl. Sprinkle liberally with the sea salt and stand for 10 minutes, or until soft.
Meanwhile, place the remaining ingredients in a bowl and combine well.
Rinse the salt off the cucumbers, then gently squeeze out excess liquid. Place in a jar. Pour in the pickling liquid, cover and refrigerate overnight before serving.
3 small cucumbers, thinly sliced with a mandoline
sea salt flakes
220 g (1 cup) white sugar
250 ml (1 cup) white vinegar
5 bay leaves
20 whole black peppercorns
1 tsp yellow mustard seeds
Aggiunto da: Natália Martins
Consultato: 2490 X
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