Pickled Cucumber

• 1 telegraph (long) cucumber, halved then quartered and seeds removed
• 20 g (¾ oz) table salt

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 ov