• ¼ cup (60 ml) rice vinegar
• ½ cup (110 g) white sugar
• 1 cucumber, diced
• 2 tablespoons crushed roasted peanuts
• 1 small chilli, diced

In a small saucepan over medium heat, add the vinegar and sugar to ¼ cup (60 ml) water. Bring to the boil and let it bubble for about 6 minutes, until the vinegar smell starts to mellow. Add the cucumber, peanuts and chilli, stir to coat well and then transfer to a bowl and leave to cool.

Cover and keep in the fridge until ready to serve.