Place the vinegar, salt and caster sugar in a pan with
Fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel.
Cut both ends from the cucumber and slice it quite thinly, then place the slices in a bowl.
Peel and slice the shallots, then add to the cucumber, together with the garlic, pepper, mustard seeds, dill and oregano.
Drain the hot water from the jar and pack it with the cucumber mixture. Pour the boiling pickling liquid over the cucumber and seal the jar while hot. Leave to cool on the tea towel, then place in the fridge. Leave for at least 3 days before using.
© 2007 Peter Gordon. All rights reserved.