Quick-pickled in a vinegar-based brine with hints of garlic, spice, and onion, this refrigerator salad lasts for up to two ...

This refreshing cucumber gazpacho is inspired by ajo ... you might want to add an extra splash of sherry vinegar or a pinch of salt. Serve in bowls and top with chopped grapes, toasted almonds ...

In a medium bowl, toss cucumbers with a pinch of salt, pine nuts, chile, mint, scallions, ½ tablespoon olive oil and 2 tablespoons vinegar. Toss to coat and season with extra oil, salt or vinegar ...

Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for up to a month. The salt draws out the excess ...

Rub a cucumber with salt and rinse with water ... For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat.