Pickled Cucumber Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Tasty and refreshing. A great cooling accompaniment to serve with curry puffs. Best served cooled. Allow for chilling time. Ingredients:
125 ml rice vinegar |
125 ml water |
100 g caster sugar |
1 lebanese cucumber, halved lengthways, deseeded, finely chopped |
1 fresh long red chile, halved, deseeded, finely chopped |
Directions:
1. Combine the vinegar, water and sugar in a medium saucepan over low heat.
2. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
3. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
4. Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.
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