KEY POINTS:
Looking for a condiment to complement your main? Try this tangy pickle, which stores well for up to a week
Serves 4 as a side
6 Lebanese cucumbers or use 1 whole telegraph
cup white vinegar
1 cup water
1 tsp salt
2 tsp caster sugar
1 Tbs peanut oil
Tbs sesame oil
2 cloves garlic, finely sliced
1 small red onion, finely sliced
2 Tbs crisp fried shallots (available from Asian food stores)
1 Tbs toasted sesame seeds
1 Peel, deseed and dice the cucumber. Bring the vinegar, water, salt and sugar to a boil, then pour over the cucumber.
2 Pour over the peanut and sesame oils and toss. Add the garlic and let the pickle marinate for at least 2 hours.
3 Finely slice red onion and add to the pickle just before eating. Scatter with the shallots and sesame.
This pickle can be stored in the fridge for one week and is good served with seared tuna or roast duck.