Pickled cucumber and radish bites
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
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1/2 continental cucumber.
1 cup water.
1/2 cup sugar.
1/3 cup white wine vinegar.
2-3 red radishes, finely sliced.
About 20 Vietnamese mint leaves, roughly chopped.
Peel the cucumber, cut in half lengthwise and scrape the seeds out with a spoon. Cut into julienne pieces and sprinkle with salt. Leave for 5 minutes, then rinse off the salt.
In a small saucepan, bring the water, sugar and vinegar to the boil, stirring until the sugar has dissolved. Pour it over the cucumber and radish and leave to cool.
Drain the vegetables and mix with the mint. On a Chinese soup spoon (available from Asian supermarkets) lay a slice of radish on the bottom, place some cucumber on top and finish with another slice of radish (like a sandwich).