Ginger cucumber pickle
- 1 cucumber, thinly sliced
- ½ teaspoon salt
- 1 shallot, very finely sliced
- ¼ cup fresh dill
- 5 teaspoons white wine vinegar
- 1 tablespoon castor sugar
- 4cm piece fresh ginger, grated
- 1 teaspoon mustard seeds
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1 Toss cucumber in salt then place in a colander. Cover with a small plate and place a weight on top. Set aside over a sink or larger bowl for 20 minutes.
2 Remove plate and gently squeeze cucumber to remove excess liquid. Pat dry with paper towel.
3 In a shallow dish, arrange cucumber. Add shallot and dill.
4 In a cup, combine remaining ingredients. Pour over cucumber.
5 Leave for at least 1 hour before serving, or transfer to a jar. Keep chilled and use within 2 days.
Make it vegan: Use a vegan vinegar.
Perfect as a topping in a burger, open sandwich or with salmon.
Nutrition Info (per serve)
Total fat 0g
–Saturated fat 0g
Dietary fibre 1g
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When do you use the vinegar and spices?
Thank you for bringing that to our attention. It seems the last two steps had been left off. Those are back on now.
Jenny de Montalk, Healthy food Guide editor