Cucumber & ginger pickle
Serves 2 as part of a bento box / Hands on time 5 mins / Total time 10 mins + pickling time / V Vn Df
½ large cucumber
½ unripe conference pear
½ tsp salt
¼ tsp light soy sauce
3 tbs rice wine vinegar
½ tsp caster sugar
Pinch of dried chilli flakes
Knob of fresh finely grated ginger
1. Slice the cucumber in half lengthways and scrap out all the seeds with a spoon. Slice the 2 boats in half lengthways again before cutting into chunks. Peel, core and finely chop the pear and pop in a large bowl with the cucumber. Sprinkle with a ¼ tsp of salt and put to one side.
2. In a small bowl add the rest of the salt, soy sauce, rice wine, sugar and chilli flakes and finely grated ginger. Give it a good stir and pour over the cucumber and pears. Put in an air tight container and leave over night or for an hour before serving in the fridge.
V– Vegetarian Vn– Vegan Df– Dairy free
Store in an airtight container in the fridge for up to 5 days.