Pickled Cucumber with Ginger

You need

English cucumber

For every 500ml (approx. 2 cups) cucumber cut into 5mm thick matchsticks

15ml very finely grated fresh ginger (paste)

25ml rice wine vinegar

To prepare

Mix the vinegar and ginger in a large zip-lock bag (easier to marinate the cucumber) or in a glass or porcelain bowl, add the cucumber and toss it lightly in the dressing. If in the zip-lock bag, lay it flat and shake it occasionally

Refrigerate until required

Delicious with any Asian food

For a variation add finely chopped mint or coriander

COOK’S TIP: If you have any left over, liquidise it for the most refreshing drink ever!