Shiso Pickled Cucumber

 

16fl oz white wine vinegar

3oz caster (superfine) sugar

2 T. sea salt

12 black peppercorns

a few thin slices of ginger

1 garlic clove, thinly sliced

1 thin red chilli, sliced lengthways and deseeded

1 good-sized cucumber, peeled and cut into 3mm (1∕8 in) half moons

8 large leaves of shiso, rolled and thinly sliced

 

Have a sterilized jar ready. In a pan, bring the vinegar, sugar, salt, peppercorns and ginger to a simmer, stirring to dissolve; simmer for 10 minutes. Put the garlic, chilli, half the cucumber and half the shiso into the jar. Pour two-thirds of the vinegar in, add the rest of the cucumber and shiso and top with the remaining vinegar. Refrigerate once cool. This should be excellent after a day, once the shiso loses a little pigment and flavor to the vinegar, and lasts for a week or so, after which the cucumber’s texture becomes a little gummy.