Cucumber & Ginger Pickle

Cucumber and ginger pickle
Cucumber and ginger pickle

Cucumber and ginger pickle
(Takes 15 minutes / makes one small bowl / lasts 5 days in the fridge / Make the day before)

Half a large cucumber
Half a conference pear (the more unripe the better)
1/2 tsp salt
1/4 tsp light soy sauce
3 tbs rice wine vinegar
1/2 tsp caster sugar
Pinch of dried chilli flakes
Knob of fresh finely grated ginger
Method:
1. Slice the cucumber in half lengthways and scrap out the seeds with a spoon. Slice in half lengthways again and cut into chunks. Peel, core and finely chop your pear and pop in a large bowl with the cucumber. Sprinkle with a 1/4 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.

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