Place the sliced cucumber in a colander with the Sea salt and give it a good toss so that the salt evenly covers the cucumber and is evenly distributed. Leave for 20 mins then pat the cucumbers dry with a tea towel or thick kitchen towel.
In a large Jar with secure lid or are-sealable tub mix the other ingredients together then add in the cucumber and coat in the pickle mixture.
Place the lid on the jar or tub and leave in the fridge for at least 1 hr. Eat the pickles straight away or store in the fridge for up to 3 days. the texture of the cucumbers will deteriorate after 2 days but still completely edible up to 7 days stored in an air tight container in the fridge.
You can exchange the Flaming Chup for my Hot Bonnet Wing Sauce, Piri Pepper Chup or my Mild Chilli Marinade if you don't like things to hot or you just fancy making something a little more family friendly.
