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.
© DONNA HAY GROUP
