You will need a sharp knife, a mixing bowl, and a jar with a lid.
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Using a sharp knife, slice the cucumber as thinly as possible.
Place in a mixing bowl with the rice vinegar, Maldon sea salt, caster sugar, mustard seeds and chilli flakes.
Mix to combine.
Pour into a sealed jar and shake. The flavours will deepen and develop the longer it sits for so this is a great one to make in advance. It will last for 5 days in the fridge.
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You can go crazy with flavourings on this one… I love the combination of mustard seeds and chilli, but coriander, fennel or cumin seeds would all sit well here. I’ve also added finely sliced shallots in the past. Which I enjoy (apart from the time I added two large shallots which dominated the flavour with an oniony sharpness).”