1 cucumber
salt
1 tomato, skinned, seeded and diced
1 small onion, peeled and finely sliced
1 fresh red chilli, seeded and chopped
45 ml (3 tbsp) good quality vinegar
10 g (2 tsp) sugar
pinch salt
salt
1 tomato, skinned, seeded and diced
1 small onion, peeled and finely sliced
1 fresh red chilli, seeded and chopped
45 ml (3 tbsp) good quality vinegar
10 g (2 tsp) sugar
pinch salt
method
1. Trim the ends from the cucumber, peel lengthwise but leave some of the skin on to make the pickle look more attractive.
2. Cut into thin slices and lay on a large plate. Sprinkle with salt and leave for 15 minutes. Rinse and dry.
3. Meanwhile prepare the tomato, onion and chilli.
4. Arrange all the vegetables in a bowl and pour over the vinegar, sugar and salt. Chill before serving.
2. Cut into thin slices and lay on a large plate. Sprinkle with salt and leave for 15 minutes. Rinse and dry.
3. Meanwhile prepare the tomato, onion and chilli.
4. Arrange all the vegetables in a bowl and pour over the vinegar, sugar and salt. Chill before serving.
serving amount
serves 4 - 6
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