Rub the cucumber with the salt, place in a colander and set aside for 30 minutes to drain.
In a small saucepan, bring the vinegar, sugar and water to the boil, add the cassia bark and cloves and simmer for 5 minutes. Cool to room temperature, then strain, discarding the solids.
Rinse the salt off the cucumber under cold water, pat dry and place in a sterilised glass jar. Pour over the pickling liquid, cover the cucumbers with a weight to ensure they are submerged completely and refrigerate for 3 days before using.
When ready to serve, drain the pickled cucumber and grate using a coarse-blade Microplane*. Mix with the horseradish and carrot leaf. Place in an airtight container and refrigerate until needed.
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