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Pickled Cucumber
- 1 cucumber
- 1 pinch salt
- 50g / 2oz caster sugar
- 60ml / 2 fl ox white wine vinegar
- 1 tsp sweet chilli sauce
Slice the cucumber as thinly as you can. A mandolin is perfect for this job. Salt, rest and rinse the cucumber. While the cucumber is resting, bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds. Take off the heat and allow to cool completely. Dry the cucumbers, place in a bowl and add the liquid. This will keep in the fridge for 2 - 3 days. Any more and the cucumber loses its colour.
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Dungarvan is one of Irelands best kept secrets. Situated on a little peninsula with the most beautiful beaches and only minutes away from mountains and leafy woodlands. Nearby is the bountiful Blackwater River, perfect for fly fishing. The town itself is a busy market town with excellent shops, restaurants and superb art galleries. Powersfield house is an ideal location from which to explore West Waterford.
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