About
This is a great accompaniment to any dish as it provides a refreshing zing. It especially goes well with Black Pepper Tofu dish or any other stir fry. The pickle needs to work with the cucumber for at least an hour. The longer you give the pickle to work the better the taste. Once made it can be stored in the fridge for up to 4-5 days.
Ingredients
Apple cider vinegar or rice vinegar (150ml or 2/3 cup)
Brown sugar (1/3cup)
Water (300ml)
Salt (1 1/2tsp)
Cucumber (1)
Preparation
Combine the vinegar, sugar, water and salt in a saucepan and bring to the boil. Stir occasionally until sugar dissolves.
Boil the mixture for 5 minutes, then remove from heat and set aside to cool.
Trim the ends of the cucumber and slice into 10 cm lengths. Use a sharp knife to julienne the slices. If you want a more refined dish you can take out the seeds.
Once the liquid is cooled pour it over the cucumber and set aside for at least an hour.
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