A great trick for always having cucumber ready for my quick pickled cucumber.
Slice it thinly on a mandoline, peeling it first if the skin is tough or bitter. Lay the slices on a lined tray, sprinkle very lightly with sea salt and freeze for about an hour (mine were solid in 40 minutes). Bag them quickly, and top up the bag whenever you like.
To use, let them defrost (it doesn’t take long) and toss with white balsamic, a little oil and white pepper. Instant quick pickle.