250ml (1 cup) rice vinegarSWEET PICKLED CUCUMBER
Pickling has been used for thousands of years as a practical method of preserving food. I’ve found that nowadays, pickles are used to refresh the palate, especially if eating rich or very sweet dishes. These pickled cucumbers are a tasty accompaniment served on the side of your plate or even eaten as a snack.
250ml (1 cup) rice vinegar
1 cucumber, deseeded and cut into batons or half-moons
From the store cupboard
75g (⅓ cup) sugar
1½ tsp salt
In a saucepan over a medium-low heat, gently dissolve the sugar and salt in the rice vinegar. Once dissolved, remove from the heat and set to one side to cool.
In a large container (preferably glass), add the cucumber pieces and pour over the cooled vinegar liquid, making sure as much of the cucumber as possible is submerged. Cover and place in the fridge, removing after 1 hour to give the cucumber a good mix. Re-cover and place back in the fridge, leaving to pickle for at least 2 hours before eating, but ideally leave overnight.
This will keep for up to a month in an airtight container in the fridge.