Cucumber pickle

From issue #10.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    50 ml rice vinegar
    1⁄2 cup caster sugar
    1⁄2 teaspoon salt
    2 cloves garlic, thinly sliced
    2 cm piece ginger, peeled and julienned
    1 long red chilli, seeded and finely sliced
    1 large telegraph cucumber, halved lengthwise, seeded and sliced 1⁄2 cm

    METHOD

    Combine the vinegar, sugar, salt, garlic and ginger in a saucepan and bring to the boil. Simmer for 2 minutes then cool. Put the chilli and cucumbers in a large bowl. Pour over the cooled vinegar mixture and toss. Leave for at least 1⁄2 an hour.

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