Pickled Cucumber Dipping Sauce - cooking recipe

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

Preparation

Combine the vinegar, water and sugar in a medium saucepan over low heat.
Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.