pickled cucumber

  • 2 tablespoons caster (superfine) sugar
  • ¼ cup (60ml) lime juice 
  • ¼ cup (60ml) rice vinegar 
  • 1 telegraph cucumber
  1. Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the cucumber and toss well to coat. Cover and refrigerate for 1 hour. Makes 2 cups.

+ Use a vegetable peeler to peel the cucumber into long thin ribbons.

++ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 1 day.

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