Tangy, crunchy pickled cucumbers are the perfect accompaniment to any poke bowl!
Makes enough to use in up to 10 bowls
– 3 small cucumbers or 1 large cucumber
– 1 tsp sea salt
Pickling Liquor
– 75 ml (2½ fl oz /⅓ cup) rice wine vinegar
– 2 tbsp sugar
– pinch of sea salt
Using a mandoline or a sharp knife, finely slice the cucumber into ribbons around 2 mm (⅛ inch) thick. Sprinkle with salt and leave for 10 minutes. Combine all the pickling liquor ingredients in a saucepan and simmer gently over a low heat until the sugar and salt have dissolved. Rinse the cucumber thoroughly to remove the salt, then drain. Once the pickling liquor has fully cooled, pour over the cucumbers and transfer to a sterilised jar. The pickles are ready to eat immediately, but will keep in the fridge for up to 3–5 days.