for 800 g

Pickled cucumbers

750 g	mini cucumbers, halved lengthwise
2 tsp	salt
2	garlic cloves, sliced
30 g	ginger, sliced

Stock

3 dl	herbal vinegar
2 dl	water
2 tbsp	soy sauce
1	red chilli, deseeded, cut into thin rings
1 tbsp	sugar
1 tsp	allspice, crushed

How it's done

Pickled cucumbers

Mix the cucumbers and salt, place in a sieve and leave to absorb for approx. 30 mins. Drain the cucumbers well and pack tightly into the clean, pre-warmed jars together with the garlic and ginger.

Stock

Bring the vinegar, water, soy sauce, chilli, sugar and allspice to the boil. Pour the boiling hot liquid over the cucumbers to just below the rim, seal immediately.

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