Cucumber pickle

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You don't need them as thin as this, but you get the idea

Growing cucumbers at home and got lots of them waiting for a recipe or two? Try this simple fresh pickle, a great accompaniment to fish.

It is really for immediate consumption, though it should keep for a few weeks if stored in a cool, dark place.

Ingredients

• 1 cucumber

pickle

• 2 teaspoons sea salt
• 4 tablespoons white wine vinegar
• 3 tablespoons caster sugar
• 1 red chili chopped finely
• 3 cm fresh ginger, peeled and grated
• 4 tablespoons water

Method

1. Using a speed peeler, shave strips of skin off the cucumber to leave a nice pattern
2. Cut the cucumber in half lengthwise and with a teaspoon, scoop out the seeds and discard them
3. Cut into 1 cm slices
4. Add the pickle ingredients to a bowl and mix well
5. Place the cucumber slices in a Lock and Lock box and pour over the marinade
6. Shake now and then to mix

Variations

Try different vinegars such as:

• Rice vinegar
• Chinese black vinegar
• Cider vinegar