PICKLED CUCUMBER 

Prep: 20 mins

Cook: 4-24 hours

Ingredients

  • ¼ Cucumber

  • 1 ½ tbsp White vinegar v

  • 1 ½ tbsp Water - 

  • ¼ cup Sugar

 

Directions

 

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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