I love pickled cucumber and always have a jar in my fridge. Don’t underestimate this type though, it packs a punch and gets stronger over time
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)
- 15gr ginger (3 slices, skin on is fine)
- 55gr sugar
- 2 tsp salt
- 1 tbs dried whole mini red chilies
- 2 tsp dried sechuan peppercorns
- 2 tsp dried chili flakes
- 2 large cucumbers
- 1 red onion
Makes 2-3 jars
Combine the water, vinegar, ginger slices, sugar, salt, dried whole chillies, sechuan pepper and chili flakes 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 red onion and chop finely. Mix the cucumber and onion, 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 3 months.