pickled cucumber
2 tablespoons caster (superfine) sugar- ¼ cup (60ml) lime juice
- ¼ cup (60ml) rice vinegar
- 1 telegraph cucumber
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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