Spicy Pickled Cucumber
In preparation for cucumber season..
INGREDIENTS
3 Persian cucumbers - aim to choose ones with thin soft skin and minimal seeds
1 heaped tsp salt
1/2 red onion, finely diced
1 clove garlic, finely diced
1/2 Tbsp dark soy sauce
1 Tbsp brown sugar
2 tsp chilli oil
1/4 tsp black pepper
1/4 cup white vinegar
1/4 cup water
1-2 sprigs fresh dill (optional)
METHOD
Finely slice the cucumbers - we’ve done this one using the same technique you would use making Hasselback potatoes. Mix through the salt and set aside for 30-minutes. This will help to pull water from the cucumber and make for a crunchy pickle!
In a jar mix together, onion, garlic, soy sauce, brown sugar, chilli oil, pepper, vinegar, and water. Mix until sugar dissolves.
Rinse the salt off the cucumber and add to the pickling liquid. Mix to coat. If you are choosing to add dill then now is the time to do so - mix it in!
Leave to pickle for at least 30-minutes or overnight.
This pickle can elevate any dish - pair with cheese and crackers, place in a sandwich or wrap, throw through a salad bowl, or smother some barbequed meat.
You could also pair it with our Prawn Rice Paper Rolls - delicious!
Serves Four.
Nutritional Information: per serving
Calories: 55kcal
Protein: 0g
Fat: 2g
Carbohydrate: 7g
If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE