Pickled Cucumber Dipping Sauce

1. Combine the vinegar, water and sugar in a medium saucepan over low heat.

2. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.

3. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.

4. Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.

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Nutrient	Quantity
Water	29619.075 g
Calcium, Ca	2962.5 mg
Sodium, Na	592.5 mg
Ash	20.7375 g
Copper, Cu	2.0737 mg
Magnesium, Mg	592.5 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	125	0	0	0
rice vinegar	125	0	0	0
red chile	1	0	0	0
caster sugar	100	0	0	0
lebanese cucumber	1 halved	0	0	0