• 20minutes
  • 300calories

Rate this recipe:

Nutrition Info . . .

MineralsFluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 125 ml rice vinegar

  2. 125 ml water

  3. 100 g caster sugar

  4. 1 lebanese cucumber , halved lengthways, deseeded, finely chopped

  5. 1 fresh long red chile , halved, deseeded, finely chopped

Instructions Jump to Ingredients ↑

  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.


Send feedback