Prep: 20 mins
Cook: 4-24 hours
1 ½ tbsp White vinegar v
1 ½ tbsp Water -
¼ cup Sugar
Add the sugar and vinegar together in a saucepan and bring to a boil. Remove from the heat and leave to cool.
Cut the cucumber in half-length wise. Use a spoon to remove the seeds. Thinly slice the cucumber on an angle. Put the sliced cucumber into a container and pour over cold pickling liquor. Leave in fridge for a very minimum of 4 hours, best left overnight.
Tip: Make sure marinade is cold before adding the cucumber. If not the heat will cause it to discolour.
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