Pickled Cucumber Dipping Sauce

Tasty and refreshing. A great cooling accompaniment to serve with curry puffs. Best served cooled. Allow for chilling time.

• Ready In: 20 mins
• Yields: 1 1/2 cups

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.