Cucumber pickles

Cucumber pickles

By
From
East
Makes
350 g
Photographer
Leanne Kitchen

Cucumbers are a refreshing presence in Southeast Asian cookery and are seldom put to better use than in Vietnamese-style pickles like this. These bracing, crunchy nuggets are the perfect foil for richer dishes like Coconut fish cakes, or even spooned over a whole fried fish or grilled chicken.

Ingredients

Quantity Ingredient
60ml clear rice vinegar
2 tablespoons water, boiling
55g caster sugar
2 red bird’s eye chillies, chopped
1 telegraph cucumber, peeled and halved lengthways

Method

  1. Combine the rice vinegar, boiling water and sugar in a bowl and stir until the sugar has dissolved. Cool. Add the chopped chilli.
  2. Remove the seeds from the cucumber using a teaspoon, then thinly slice the cucumber diagonally. Add to the vinegar mixture and stand for 1 hour before serving. Cucumber pickles are best served on the day they are made.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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