This quick pickled cucumber recipe is great for serving alongside burgers or in a roast beef sandwich.
Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.
Grate the fresh root ginger. Cut the stem ginger into thin slices.
Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well.
Decant into a plastic container. Refrigerate overnight or for a few hours before serving.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.