1 Cucumber thinly sliced
1 tsp Salt
50 grm sugar
3 inch chunk of fresh ginger
Place the cucumbers in a bowl and sprinkle over the salt. Mix well and leave for ten minutes, then rinse with cold water. Drain off the excess liquid. Grate over the fresh ginger and add the sugar and 60ml of the white vinegar. Stir to combine and leave for 5 minutes.
Pour the mixture into Mason jars and top up with vinegar. Leave in the cupboard for 4-6 weeks until the pickled cucumbers are ready.