Ingredients
- 1 cucumber
- 75 ml white wine vinegar
- 75 ml castor sugar
- 1 tbsp sea salt
Instructions
- Finely slice the cucumber. In a large jam jar or sealed container together the white wine vinegar, castor sugar and sea salt. Pop in the cucumber put the lid on, shake well and allow to sit in the fridge for a few hours.
Notes
– Pickled cucumber will last for up to 10 days in the fridge
– Apple cider vinegar can be used. Just note it will turn a darker colour.
– Apple cider vinegar can be used. Just note it will turn a darker colour.