Casa Martin
Cookbook

Deliciously refreshing and versatile. It will keep in the fridge for a couple of days. It is great with cold poached fish and a must with saté.

1 Cucumber
2 tbsp Wine Vinegar (with Tarragon if desired)
2 tbsp hot Water
2 tsp sugar

Using a potato peeler or small sharp knife remove half of the skin from the cucumber in alternating bands. Half the cucumber lengthwise and with a teaspoon remove the seeds. Cut cucumber into very thin crescents. Mix the sugar into the water and stir until sugar dissolves then add the vinegar. Mix into the cucumber and leave for two or three hours to soak giving it a stir occasionally.