Cucumber pickle

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Cucumber pickle goes very well with salads. It can be served with pork pies, corned beef or just with cold meats. It is great to serve it with fish, in particular salmon. We have all heard of smoked salmon and cucumber sandwiches, a classic combination. This pickle eats very well with simple poached salmon, but it goes particularly well with seared peppered salmon, too. Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common smooth variety. Store fresh cucumbers in the fridge for up to one week. Small examples, or sliced cucumbers can be pickled very successfully: pickled cucumbers are also known as gherkins or cornichons.


4 cucumbers, peeled and de-seeded

1 ½ tsp salt

150 ml ground-nut oil

1 tsp chilli oil

1 large garlic clove, crushed

1 fresh red chilli, finely chopped

2 tbsp soy sauce

25 g caster sugar

2 tbsp white wine vinegar

½ bunch of spring onions, thinly sliced

cucumber pickle



Grate the cucumbers on a basic cheese grater. Mix the cucumber with the salt, place in a colander and allow to drain for 20 minutes. This will take out any excess water.

Warm the ground-nut and chilli oils with the crushed garlic and finely chopped red chilli for a few minutes. Add the soy sauce, sugar and white wine vinegar and bring to the simmer. Lightly dry off the cucumber. Mix the spring onions with the cucumber, then add the mixture to the simmering oil and increase the heat, stirring for 30 seconds. Remove from the heat and tip the pickle on to a deep tray or into a large cod saucepan to cool as quickly as possible.

Place in an airtight jar.