Lemon Cucumber Pickles

Pickle press in action
These are a refreshingly light side dish and go very well with the Lentil Tagine previously posted. Start the pickles about an hour before you plan to eat and they will be ready for you to serve. These don’t keep well, so enjoy them all at once.
Lemon Cucumber Pickles
serves 2
2 Japanese cucumbers, or 1 American cuke
1/4 tsp salt
1/3 lemon
1 tsp olive oil
Cut the cucumbers into 1 cm rounds or quarter the American cucumber and cut into 1 cm slices. Sprinkle the cukes with salt, allow to sit until they start to weep. Press gently and pour off any dark liquid. Squeeze lemon over the cucumbers, drizzle with olive oil and press (in a pickle press or under a plate weighted with a can of soup) for 30-60 minutes.