Cucumber in lemon juice with chilli

Cucumber in lemon juice with chilli

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

My father was an exceptional creator of jams, pickles and chutneys. Little did he realise that all of our male forebears were extraordinary artisans, who with their hands worked all manner of things into beauty. Serve this dish as a side dish.

Ingredients

Quantity Ingredient
6 lebanese cucumbers
sea salt, for sprinkling
1 chilli, stalk and seeds removed
1 lemon, juiced
coriander sprig, to garnish

Method

  1. Peel and finely slice the cucumbers. Place in a bowl and sprinkle with a generous quantity of salt. Leave for at least 5 hours.
  2. Drain off the cucumber liquid. Wrap the cucumbers in muslin and squeeze out as much liquid as possible. Soak the cucumber in cold water for a few minutes and wring out the water again. Repeat a few more times, then place the cucumber in a shallow serving dish.
  3. Crush the chilli in a garlic press, add it to the lemon juice, then pour the liquid over the cucumber and leave to stand — the longer the better.
  4. About an hour before serving, remove the cucumber from the juice and serve, garnished with a sprig of coriander.
Tags:
Jewish
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