Credit: Sachie Nomura

Ingredients:

Sushi Vinegar: Note – If doubling the recipe, use 1 & 1/3 cups of white vinegar, and 4 & 1/2 tsp of salt, and 6 tbsp of sugar. This doesn’t affect the taste of the sushi vinegar

2/3 cup white vinegar
3 tsp salt
4 tbsp sugar

Vegetables:

1/4 telegraph cucumber, seeds removed
1 celery stalk
2 dried chilies (half a tbsp of sweet chili sauce can be used as a substitute)

Method:

Put all sushi vinegar ingredients in a small saucepan and simmer, while stirring, to dissolve. Set aside.

Cut all vegetables into bite-sized chunks and place in a 2-cup glass jar/measuring jug.

Add the chopped chili (sweet chili sauce) to the jar. Pour in the vinegar and put the lid on the jar, or place a small plate over the top of the jug.

Keep in the fridge for one hour, and drain vinegar away before serving.

10/02/23