Asian Pickled Cucumber

These cucumber slice go wonderfully with roast meat or with cheese sandwiches. It is very easy to make pickled cucumber, and well worth having a few jars in your fridge.


  • 300ml water
  • 250ml white vinegar (preferably rice)
  • zest of 2/3rd lemon
  • 15gr ginger (3 slices, skin on is fine)
  • 55gr sugar
  • 2 tsp salt
  • 2 red chilies, seeded and sliced
  • 2 large cucumbers
  • 3 large shallot onions, approx 125gr

Makes 2-3 jars


Combine the water, vinegar, lemon zest, ginger slices, sugar, salt and chilies in a sauce pan. Cover with a tight fitting lid without holes and bring to the boil. Leave to simmer for 15 minutes for the flavours to combine.

Meanwhile, cut the tops and bottoms off the cucumbers, wash them and slice them thinly.
Peel the shallot onions and slice them thinly. Mix the cucumber and shallots, and pack them tightly in clean jars.
Remove the slices of ginger from the pickling liquid. Pour the pickling liquid over the cucumbers, until just covered. Seal the jars with lids, leave to cool.

Store the jars in the fridge for up to a month.