Pickled Cucumber

Cut the cucumber in half, then split it horizontally.

Remove the seeds with a teaspoon and discard.

Slice into ½ cm slices.

Place in a bowl, add the salt, and really mix well, then leave at room temperature for 30 minutes.

After 30 minutes, gently squeeze out the water and salt but still, keep the shape.

Place onto a kitchen towel, cover with a second sheet, and pat hard to get more moisture out.

Once done, add the cucumber to a bowl, add the pickle ingredients and mix well.

Leave covered at room temperature for at least an hour or in the fridge for a few days.

The longer it marinates, the less crunchy the cucumber will become.