Fresh Chinese Pickled Cucumbers

Got the perfect asian meal planned? Need a little something to add the perfect extra mouthful of crunch and taste? These are the perfect way to add a very quick, tasty garnish to your banquet. Or serve as a crunchy side salad dish.

Equipment:

• Knife
• Chopping board
• Small glass jar

Ingredients:

• 1 Lebanese cucumbers
• 2 cloves of garlic
• 4 tablespoons of white vinegar
• 2 tablespoons of soy sauce
• 2 teaspoons of sugar
• 1 teaspoon of salt
• Sesame oil

Method:

1. Wash your cucumbers, cut in half and then slice lengthways into long wedges (roughly eight seems to work well - halves, quarters, then eighths)
2. Put the vinegar, soy, sugar and salt in the jar.
3. Chop up your garlic cloves finely, and add to the jar.
4. Add a few drops of sesame oil to the jar, screw the lid on and give the mix a good shake
5. Place the cucumber lengths in the jar, and shake it up gently so that the cucumbers have been covered in the soy and vinegar mix.
6. Leave for at least 15 minutes in the fridge, then shake again before serving.

These are best served fresh - they keep well for two or three days, so best to make a small amount rather than too much at once.