Korean cucumber pickles

• 1½ teaspoons salt
• 1 tablespoon sugar
• 2½ tablespoons<

Combine salt, sugar and vinegar in a small bowl and mix well. Slice cucumber into thin matchsticks about 5 to 6 cm (2 to 2½ in) long. Add cucumber, cover with plastic wrap and leave to stand for about 3 hours before refrigerating.