Compressed Cucumber

• 1 cucumber, peeled
• 45 g Pickle Liquor
• 15 g

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).