NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

cu­cum­ber, shal­lot, gin­ger, chilli flakes, rice

wine vine­gar, caster sugar, flaky sea salt

Peel long rib­bons from the flesh of 2 cu­cum­bers and place in a bowl with

1 finely sliced shal­lot, a thumb of peeled, finely sliced gin­ger and a good pinch of chilli flakes. In a mi­crowave-safe bowl heat

1/4 cup rice wine vine­gar for 20 sec­onds then stir in an equal amount of caster sugar un­til dis­solved. Pour this over the cu­cum­ber and com­bine, sea­son­ing to taste with flaky sea salt. Cover and chill for at least 1 hour be­fore serv­ing. Pickle will keep in the fridge for sev­eral days. Makes about 1 cup

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