B00CU1W244_EBOK

1½ cups (375 ml) rice vinegar or white vinegar
1 tablespoon caster sugar or powdered sweetener
1 teaspoon salt
3–4 (500 g) Lebanese (small) cucumbers, cut into
wide ribbons with a vegetable peeler
be used in sandwiches, salads or stir-fries to add
ly need a small amount to add a punch of flavour,
will keep refrigerated for up to 2 weeks.
Pickled zucchini
MAKES 400 G
1½ cups (375 ml) rice vinegar or white vinegar
1 tablespoon caster sugar or powdered sweetener
1 teaspoon salt
400 g zucchinis (courgettes), cut into batons
1 teaspoon yellow mustard seeds
1
2
Bring the vinegar, sugar or sweetener, salt and
165 ml water to the boil in a saucepan, then
reduce the heat and simmer for 5 minutes.
Remove from the heat and set aside to cool.
Place the zucchini and mustard seeds into an
airtight container or jar. Pour over the cooled
liquid and seal tightly. For the best flavour,
allow to stand for 1 day before eating.
Pickled cucumber
MAKES 500 G