Ingredients

• 1 cucumber

• 150ml spirit vinegar (or white wine vinegar)

• 100ml water

• 2 tbsp sugar (adjust to taste for balance)

• 1 tsp salt

• Optional: a few whole cloves, allspice berries, or a few slices of Madame Jeanette chilli (for a spicy kick).

The Preparation

• Wash and Slice: Thoroughly wash the cucumber. You can leave the skin on for a splash of colour. Halve the cucumber lengthways and, if you like, scrape out the seeds with a spoon (this helps keep it crunchy for longer). Then, thinly slice into half-moons or rounds.

• Prepare the Pickling Liquid: In a bowl or glass jar, combine the vinegar, water, sugar, and salt. Stir well until the sugar and salt have completely dissolved.

• Add Aromatics: If using, add the cloves, allspice berries, or chilli to the liquid.

• Infuse: Place the cucumber slices into the liquid, ensuring they are fully submerged.

• Chill: Leave to rest in the fridge for at least 30 minutes. The longer you leave it (overnight, for example), the better the flavours will develop.