The Happy Pear Pink Pickled Cucumber

Ingredients

• ½ cucumber (approx. 150g / 5.3 oz)
• ½ raw beetroot
• 80ml (2.7 fl oz) clear vinegar
• ½ tsp salt

Method

1. Grate ½ a beetroot and squeeze out the juice into a bowl or jar (wear gloves to avoid staining your hands!).
2. Slice ½ a cucumber lengthwise, then cut into ½ cm thick half-moons.
3. Combine the cucumber slices with the beetroot juice, 80ml vinegar, and ½ tsp salt in a jar. Mix well.
4. Let sit for 10 minutes. These will last 2 days in the fridge before softening.