Cucumber Three Ways

Cook Time 30 minutes

Servings 3 starters

Ingredients

For the chilled cucumbers

1 Lebanese cucumber

½ tsp sea salt

1 tsp black sesame seeds

For the grated tzatziki

1 continental cucumber

1 clove of garlic

2 cups Greek yoghurt

½ tsp sea salt

For the fermented cucumbers

2 cups water

1 ½ tbsp sea salt

2 (or more) Lebanese cucumbers

1 tsp chilli flakes

1 tsp coriander seeds

A few bay leaves

Method

For the chilled cucumbers

Take Lebanese cucumbers and cut lengthwise into four long triangular wedges. Sprinkle with sea salt and black sesame. Serve very cold.

For the grated tzatziki

Grate cucumber and place in a sieve to drain for a few minutes. Grate a garlic clove. Fold cucumber and garlic with Greek yoghurt. Season with sea salt. Serve chilled.

For the fermented cucumbers

Dissolve salt in water to create brine.

Cut cucumber into wedges or slices. They need to be able to easily fit in your jars. Place cucumbers into a jar or jars. Add chilli and coriander (or other spices).

Add brine to cover cucumbers. Place bay leaves on top and tuck edges down side - the leaves are used to submerge cucumbers as well as add flavour. Loosely seal the jar then leave for a few days in a warm place in your kitchen. When you start to see bubbles, keep an eye on the jar and ‘burp’ it to release pressure each day. Flavour will intensify and become more sour over time, though more slowly if in the fridge. Eat over a few months - or straight away!