String the celery stalks, cut into thin sticks. Put all the ingredients and all the spices with the lemon juice into a casserole. Cook for 25 to 30 minutes. Meanwhile, peel the whole cucumbers. Cut into 4, lengthways. Remove the seeds and cut the quarters into 1-inch long sections. Trim the edges to give the sections the shape of an olive. Put into the cooked marinade and cook, uncovered, over a low heat until tender, about 30 minutes. Remove the bunch of parsley. Allow to cool and chill for 24 hours before serving.
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4 medium-sized cucumbers
3 or 4 stalks celery
1 pint water
1 lemon
7 tbsp olive oil
1 tbsp coriander seeds
1 tsp black peppercorns
1 tbsp fennel seeds
1 bunch parsley, thyme
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30
mn
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60
mn
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This starter can be served with meat or cold fish.
