Pickled cucumber

Pickled cucumber

By
From
Poke
Makes
10 bowls
Photographer
Matt Russell

Tangy, crunchy pickled cucumbers are the perfect accompaniment to any poke bowl!

Ingredients

Quantity Ingredient
3 small cucumbers
or 1 large cucumber
1 teaspoon sea salt

Pickling liquor

Quantity Ingredient
75ml rice wine vinegar
2 tablespoons sugar
pinch sea salt

Method

  1. Using a mandoline or a sharp knife, finely slice the cucumber into ribbons around 2 mm thick. Sprinkle with salt and leave for 10 minutes. Combine all the pickling liquor ingredients in a saucepan and simmer gently over a low heat until the sugar and salt have dissolved. Rinse the cucumber thoroughly to remove the salt, then drain. Once the pickling liquor has fully cooled, pour over the cucumbers and transfer to a sterilised jar. The pickles are ready to eat immediately, but will keep in the fridge for up to 3–5 days.
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