Step 1

Using a mandoline or a very sharp knife (be very careful when using the sharp knife!) slice your cucumbers and a shallot or red onion. Push it to the bottom of a clean pickling jar and set aside.

Step 2

In a bowl, mix together rice or apple cider vinegar, white sugar, salt, chilli flakes, and fresh ginger. Stir until all sugar and salt is fully dissolved.

Step 3

Pour the brine over the cucumbers and shallot in the jar. Make sure they are fully covered with the brine.

Step 4

Let it sit for at least 30 minutes before eating. Serve as a side dish or on your burgers, tacos, nachos, pizzas etc.

Step 5

Once open the jar can be stored in a fridge for up to 1 week.