These simple and fresh pickled vegetables are usually made with green papaya in the Philippines, but cucumber is a great substitute. Start the recipe the night before you plan to eat it.
2 continental cucumbers, peeled, deseeded and julienned
1 small carrot, peeled and julienned
1 small red capsicum, peeled and julienned
2 tbsp salt
4cm ginger, peeled and julienned
2 eschallots, finely sliced
1 cup white vinegar
1. Toss the cucumber, carrot and capsicum with the salt and place in a sieve. Allow to drain for 15 minutes. Rinse well under running water and drain again.
2. Toss with the ginger and eschallots and place in a plastic container.
3. In a small non-reactive saucepan, bring the vinegar, sugar and 1 cup of water to a simmer, then pour over the vegetable mixture. Allow to cool to room temperature and then refrigerate overnight before serving with my Bicol Express (spicy pork belly stew).