I never used to pickle vegetables until we started doing it at the restaurant and I've really taken to it. I love cucumber and fennel in salads for crunch and a sharp kick, and they're ideal for a fatty fish such as mackerel.(Serves 2)50g sugar
50g white wine vinegar
1 cucumber
½ tsp chopped fresh chilli
2 baby gem lettuce, sliced
½ head of small fennel sliced
Rind of 1 lemon, grated
25ml groundnut oil
4 mackerel fillets, scoredMake the pickling liquid by heating the sugar and vinegar in a pan on medium, until the sugar has dissolved.
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Mackerel with pickled cucumber salad. Photograph: Linda Nylind for the Guardian
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