2 teasp sea salt flakes
1/2 cup rice wine vinegar
1/4 cup (60g) caster sugar
Place the cucumbersand salt in a non-metallic boml and toss to combine.Set aside for 20 minutes. Rinse off the salt cover with boiling water, drain and rinse with cold water .Place in a jar.
Place vinegar and sugar in a bowl and stir to dissolve the sugar. Pour over the cucumbers and set aside for 1 hour.Serve with grilled salmon trout or steak.
Will keep up to a week in the refrigerator.