You can make any pickled vegetable with this marinade, so try carrots, cauliflower, celery, fennel, daikon or baby turnips.
Toss the cucumber with the salt in a bowl. Put the vinegar, sugar and water in another bowl and stir until the sugar is dissolved. Transfer the unrinsed cucumbers to a large sterilised glass jar or container (sterilising it in the dishwasher is fine) and pour the brine over. Cover and refrigerate for at least 1 day and up to 1 week before using.
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