Recipes & Cooking Tips

Quick Cucumber Pickle

1 March 2017

It is easy to get addicted to these pint sized Japanese crunchy cucumbers and they are really delicious eaten whole like a sausage- just dipped in salt and toasted sesame seeds. They also make a good quick pickle because they don’t release a lot of liquid.

• 250g “Qukes” baby snacking cucumbers (If you can’t get your hands on Qukes then Lebanese cucumbers will do, just cut one in half lengthways, scoop out the seeds and chuck them away,then cut the flesh into half rounds)
• 1/2 red onion, diced
• 1/2 long red chilli, deseeded and diced
• 1/2 cup apple cider vinegar
• 3tsp coconut suar
• 1tsp salt

Cut the baby cucumbers into rounds of no more than 2mm thick, better still use a mandolin.

Add the red onion and chilli to the cucumbers.

In a separate bowl or jug, whisk the vinegar sugar and salt together and pour over the cucumber.

Give everything a stir and chill in the fridge for at least half an hour before using.

The pickle is terrific with bbq or roast chicken, fish or with cheese. These ingredients will make 1 cup and can last a couple of days!