Cucumber pickle

INGREDIENTS 150ml apple cider vinegar 100ml water 2 tbsp demerara sugar ½ tsp fennel seeds ½ tsp black peppercorns 1 tbsp sea salt 300g cucumber Pinch of chilli flakes

METHOD 1 In a pan over a gentle heat, place the vinegar, water, sugar, fennel and black peppercorns. Heat until the sugar has dissolved and simmer for a further 10 minutes. Remove from the heat and set aside to cool. 2 Use a potato peeler to make long lengths of cucumber ribbons, avoiding the seed pulp. Put the ribbons in a bowl, sprinkle with salt and mix well, then allow to sit for 15 minutes (this helps draw out water). Wash the ribbons in cold water, squeeze out excess water and place in a clean bowl. 3 Pour the cooled, spiced vinegar over the cucumber and sprinkle with chilli flakes if liked. The pickle is ready to use immediately.

To store the pickle for longer, cut the cucumber into 0.5cm discs rather than ribbons and follow the above steps, but after salting and rinsing place the discs in a sterile jar, pour in the spiced vinegar and seal tight. This will keep in the fridge for up to three weeks.