Pickled Cucumber

• 60 ml (2 fl oz/¼ cup) white vinegar
• 5

Bring a medium saucepan of water to a simmer.

In a bowl, combine the vinegar, salt, sugar, cloves, garlic and dill and mix well. Place the cucumbers in a small vacuum pouch, add the vinegar mixture and vacuum-pack on 100 per cent for 20 seconds in a chamber vacuum sealer*. Place the bag in the simmering water for 5 minutes. Remove the bag from the pan and cool under cold running water f