This quick Pickled Cucumber
recipe is great for serving alongside burgers or in a roast beef sandwich. The choice of whether to leave the skin in, or peel it off, is up to you. It makes no difference to the taste.
How to make Pickled Cucumber:
Either wash the cucumber well or peel it. Pull a fork through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
Cut the cucumber into thin slices and place in a large bowl. Sprinkle generously with salt and mix well. Leave the cucumber for 10-15 minutes to absorb the salt then rinse with cold water. Drain off any excess liquid using a sieve (strainer) or colander. Return the cucumber to the large bowl.
Meanwhile, while the cucumber is absorbing the salt, peel and grate (shred) the fresh root ginger and cut the stem ginger into thin slices. When the cucumber is ready, combine the sugar, the vinegar and the two types of ginger together with the cucumber slices and mix well. Place the whole mix into a plastic container and refrigerate overnight or for a few hours before serving.