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Dunbrody Cucumber Pickle with Rocket

This cucumber pickle can be used in so many different ways. If it is stored in sterilized jars it will last for up to two months. I find it a useful staple to keep in the fridge as it is delicious on its own as an appetiser, with pan-fried fish or on a smoked salmon platter…I could go on and on. It is also great for using up the glut of cucumbers that the summer always seems to bring.

Cut the cucumber in half lengthways and using a teaspoon, remove the seeds. Using a vegetable peeler, pare the flesh into wafer-thin ribbons and place in a pan. Add the onion, chillies, rice wine vinegar, sugar, coriander seeds, saffron and salt. Slowly bring to the boil, then reduce the heat and simmer for 20 minutes until the vegetables are completely tender and the liquid has reduced and thickened slightly.

If you are not planning on using the cucumber pickle immediately, wash a Kilner jar or a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel.

If you are using jam jars, fill them, then cover with a disc of waxed paper while still hot or else completely cold, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on their tops. Simply secure and close a Kilner jar in the normal way. Label and store in a cool, dark place for up to two months, then use as required. Otherwise transfer the cucumber pickle to a bowl, cover with cling film and chill until needed.

Drain the excess liquid from the cucumber pickle and fold in the rocket leaves, then lightly dress with olive oil. Arrange on serving plates.