Directions:Using a mandolin slicer or a very sharp knife, thinly slice the cucumbers, onions and radishes and place in a jar with a lid that secures firmly. Add the garlic cloves, bay leaf and peppercorns and set aside.
In a saucepan, pour the vinegar, water, sugar and salt and warm through until sugar dissolves
Pour mixture over vegetables and aromatics in jar and close
I’ve been eating them straight from the jar, cut up over crackers gently and layered over soft cheese, in salads with arugula and dried fruits, piled onto bread alongside fatty hunks of pate and strewn over Korean tofu
Increase heat to high and bring to the boil. Transfer to a bowl. Set aside for 10 minutes to cool. Cover and place in the fridge for 1 hour to chill. 1 lebanese cucumber, halved lengthways, deseeded, finely chopped