Makes 600 ml
1 English cucumber
125 ml white wine vinegar
125 ml water
10-15 ml sugar
1 small bunch parsley roughly chopped
½ red onion – thinly sliced
1 bay leaf
salt and pepper
o Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon.
o Cut each half into three strips and cut each 3rd into thin batons.
o Place the cucumber and all other ingredients in a sealable container and leave in the fridge for at least 2 hours.
o Keep refrigerated if preserved in jars.
Isobel Conradie
