Half a leftover cucumber from last weeks shop cleared from the fridge by making into quick pickles…
Chop up into slices of chunks and squash in a jar, being to the boil a quarter cup vinegar (I usually use apple cider, but used white this time as it was closer to hand!), quarter cup water, teaspoon of salt and any seasonings you like (I added mustard seeds and a garlic clove, i’d usually add chilli flakes but my 5 year old loves these so wouldn’t let me!), pour liquid over and voila.
We have a katsu curry planned for later in the week so they’ll be the perfect accompaniment for that and sticky rice, if Caitlyn doesn’t eat them all first! L x
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