Quick pickled cucumber

You can use this recipe to pickle thinly sliced radishes, turnips or red onions

INGREDIENTS

  • 1 cucumber, halved lengthways and sliced very thinly with a mandolin if you have one, or the slicer part of a grater
  • 1 tsp sea salt
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp castor sugar
  • Herbs and spices: for Scandinavian-style used crushed coriander seeds and chopped dill; for Japanese style stir 1 cm finely grated ginger into the vinegar mix

METHOD

  1. Place the cucumber into a sieve and mix the salt through. Leave to drain for an hour or more. The salt will draw excess water out of the cucumber and prevent the pickle from becoming watery later.
  2. Mix the vinegar with the sugar and spices.
  3. When you are ready roll the cucumber into a clean tea towel and wring out all the excess water.
  4. Place the cucumber in a bowl and stir the vinegar mixture through. This will keep in the fridge for a few days.