Cucumber pickle

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


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


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.