Cucumber and Onion Sallet in Vinegar

Name: Cucumber and Onion Sallet in Vinegar
Yield: 4
Ingredients: Large cucumber, thinly sliced — 1; Medium white onion, thinly sliced — 1; Fine salt — 1/2 tsp; White wine vinegar — 120 ml (1/2 cup); Sugar — 1 tbsp; Ground black pepper — 1/4 tsp; Fresh dill, chopped (optional) — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Large cucumber, thinly sliced — 1
Medium white onion, thinly sliced — 1
Fine salt — 1/2 tsp
White wine vinegar — 120 ml (1/2 cup)
Sugar — 1 tbsp
Ground black pepper — 1/4 tsp
Fresh dill, chopped (optional) — 1 tbsp

Method

Layer the sliced cucumber in a colander, sprinkling with the salt as you go, and leave to drain for 30 minutes to draw out excess moisture.
Pat the cucumber slices dry with a clean towel and place in a mixing bowl with the sliced onion.
Whisk together the vinegar, sugar and pepper in a small bowl until the sugar dissolves.
Pour the vinegar mixture over the cucumber and onion and toss to coat evenly.
Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavours to meld.
Scatter with fresh dill if using, and serve chilled.

Introduction: Thinly sliced cucumber and onion steeped in vinegar and a touch of sugar, this crisp, tangy sallet was a refreshing accompaniment to richer Tudor dishes.

Cultural Background: Cucumbers, though once regarded with suspicion in medieval England, had become an accepted salad vegetable by the Tudor period, grown in the kitchen gardens of larger houses. This simple vinegar-dressed preparation appears in period sources as a counterpoint to heavier roasted and pottage dishes served at the same meal.

Tips: (cid:127) Salting and draining the cucumber first prevents the finished sallet from becoming watery. (cid:127) A mandoline slicer helps achieve thin, even slices for the best texture.

Variations: (cid:127) Add thin strips of carrot for extra colour and crunch. (cid:127) A pinch of ground ginger can be added to the vinegar for a warmer, more period-appropriate spicing.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: This is a cold dish and should not be reheated.

Nutrition: Per serving (approx.): 45 kcal, 1 g protein, 9 g carbohydrate, 0 g fat, 1 g fibre, 290 mg sodium.

FAQs:

Q: Why do I need to salt the cucumber first?

A: Salting draws out excess water from the cucumber, keeping the finished sallet crisp rather than diluting the vinegar dressing. (cid:127) Q: How long will this sallet keep? A: It keeps well in the refrigerator for up to 4 days and the flavour deepens the longer it steeps in the vinegar.