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175 g
Easy
Published 2023
Cut the cucumber in four lengthways and remove the seeds. Finely cut the flesh into 2mm dice. Cover with pickling liquor and dill oil and, if available, place in a chamber vacuum machine to compress. It is ready to eat straight away but you can store it in an airtight container for 2 days (though it might start to go brown or soft after this).
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